Mini Tilapia Bites

A gluten-free treat. Pan-seared tilapia on a blue corn chip with coleslaw.


  1. In a medium bowl, combine the coleslaw dressing ingredients. Add the red and green cabbage, carrots and cilantro. Toss thoroughly.             
  2. Season tilapia fillets with salt and pepper, to taste.            
  3. In a large nonstick pan, heat oil over medium-high heat. Add crushed red pepper, ginger and lime zest.            
  4. Pan sear each fillet 1-2 minutes per side.            
  5. Arrange tortilla chips on a large platter. Top each chip with a piece of tilapia and coleslaw. Serve immediately.            

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen    



1/2 cup Friendly Farms Plain Nonfat Greek Yogurt

2 tablespoons Burman's Mayonnaise

1 teaspoon Berryhill Honey

1/4 teaspoon  Stonemill Essentials Ground Cumin

3/4 teaspoon Stonemill Essentials Iodized Salt

1/4 teaspoon Stonemill Essentials Ground Black Pepper

1 tablespoon minced jalapeño


1 cup shredded red cabbage

1/2 cup shredded green cabbage

1/4 cup shredded carrot

1/4 cup thinly sliced cilantro


4 Sea Queen Tilapia Fillets, thawed and cut into 28 pieces

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

3 tablespoons Carlini Extra Virgin Olive Oil

1/4 teaspoon Stonemill Essentials Crushed Red Pepper

1/8 teaspoon ground ginger

zest of 1 lime

28 Clancy's Blue Corn Chips

Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

28 tilapia bites