Ingredients

• 4 ounces Philadelphia Cream Cheese
• 1/3 cup water
• 2 limes, (1 for dressing and 1 one for fish)
• 2 garlic cloves (1 for dressing and one for fish)
• 4 tilapia filets, 6 oz. each
• 1 tablespoon ground thyme
• 1 tablespoon ground cumin
• 3 tablespoons canola oil
• 8 small flour tortillas
• 1 1/2 cups prepackaged coleslaw mix
• 1/2 cup queso fresco cheese, crumbled
• 1 salt and pepper to taste

Directions

1. 1. Mix the cream cheese, water, juice and zest from 1 lime and 1 garlic clove in small food processor until well combined, add salt and pepper to taste.
2. 2. Rub the tilapia filets with 1 Tablespoon of oil and 1 minced garlic clove then sprinkle both sides of the fish with the thyme and cumin, add salt and pepper to taste.
3. 3. Add 2 Tablespoons of oil to a 12” non-stick skillet over medium high heat, add the fish and cook for 3-4 minutes on each side, when they are done cooking add the juice of 1 lime.
4. 4. Heat up the tortillas in a small skillet over medium heat just to warm them through.
5. 5. To serve take each tortilla and add about 3 oz. of fish, top with some of the coleslaw mix and cheese and drizzle with the creamy lime sauce. Enjoy!