Kimchi Pork Rind Stuffed Fish Tacos

Ingredients

For the Fish:

• 1/4 cup Southern Recipe Small Batch Sea Salt & Cracked Black Pepper pork rinds, crushed

• 1 1/2 lbs. Tilapia fillets

• 1/2 tsp. Paprika

• 1 tsp. Garlic powder

• 1 tsp. Oregano, dried

• 1 tsp. Onion powder

• 12 Tortillas, corn

For the Slaw:

• 1/2 head Cabbage, red, sliced thin

• 1/4 head Cabbage, green, sliced thin

• 1/2 Onion, diced

• 1/2 cup Cilantro

• 1 Lime, juiced

Directions

1. In a bowl, mix pork rinds, paprika, garlic powder, oregano, and onion powder. Sprinkle over both sides of tilapia and rub in gently.

2. In a separate bowl, combine red cabbage, green cabbage, onion, cilantro, and lime juice. Mix well.

3. Preheat grill to medium-high heat. Grill tilapia 4-5 minutes per side, until browned and fish flakes easily.

4. If desired, warm tortillas on grill 30 seconds per side.

5. Break tilapia into 2-3" pieces. Divide among tortillas.

6. Top with slaw and season with salt to taste.