Preparation Instructions

COOK: Morey’s Tilapia Seasoned Grill fillets according to package directions. Chop fish into bite-sized pieces.

MAKE THE CILANTRO SLAW: whisk mayonnaise, lemon juice, and lime juice in a large bowl. Add cabbage and mandarin oranges and toss. Salt and pepper to taste.

MAKE THE CHIPOTLE-CITRUS SAUCE: combine mayonnaise, lime juice, chipotle peppers, and adobo sauce.

ASSEMBLE: Warm tortillas and spread with the sauce. Top with fish and slaw.

SERVE: Serve with extra lime wedges.


  • 4 Morey’s Tilapia Seasoned Grill fillets
  • 8 flour or white corn tortillas
  • Cilantro Slaw
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. lime juice
  • 3 Tbsp. fresh cilantro, chopped
  • 2 cups cabbage, roughly chopped
  • 1/3 cup canned mandarin oranges, drained and diced
  • Chipotle-Citrus Sauce
  • 1/2 cup mayonnaise
  • 2 Tbsp. fresh lime juice
  • 3 Tbsp. minced chipotle peppers (from can of chipotle peppers in adobo sauce)
  • 1 Tbsp. reserved adobo sauce

Prep Time
20 minutes

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter & Herb

Drink Pairings



Amber Ale

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