lemon pepper fish tacos Name: Ashley Kennedy Base: Macdill AFB Recipe: You need 1 square lemon pepper saute express saute starter, 1/2 pound tilapia fillets, 3 cups coleslaw, 1/2 cup cilantro leaves, 8 hard corn taco shells warmed, Pico de Gallo (optional), guacamole (optional), sour cream (optional). Melt sauce express square in a 10 inch nonstick skillet over medium low heat just until bubbles begin to form. Add fish. Saute 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet. Stir coleslaw and cilantro into skillet until heated through. Break fish into bite size pieces. Fill each taco shell with coleslaw mixture, fish, and additional toppings.