Who doesn’t love the taste of the South? While many of us are familiar with barbecue sandwiches loaded with pulled pork, subbing in Tilapia is a great way to make this classic Southern meal not only healthier, but in our opinion, tastier too. Layer on homemade coleslaw and pickle slices and you’ve got a regionally-inspired sandwich that we guarantee will fast become a favorite.
Barbecue Tilapia Sandwich
- 2 fresh Regal Springs Tilapia fillets
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup barbecue sauce
Greek Yogurt Coleslaw
- 3 cups coleslaw mix
- ½ cup full-fat Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp celery salt
- Pepper to taste
- 4 whole wheat buns toasted
- 8 pickle slices
Heat the olive oil in a skillet over a medium heat. Add the Tilapia fillets to the pan and season with salt and pepper. Cook for 3–4 minutes on each side or until cooked through and white in color.
Take the Tilapia off the heat and transfer to a medium bowl. Use a fork to break the Tilapia into bite sized pieces.
If there is excess liquid or oil in the bowl, drain it, then pat your Tilapia dry.
Pour the barbecue sauce into the bowl, and mix gently with a spoon until covering all of the tilapia.
In a separate large bowl, combine all of the coleslaw ingredients. Mix until well combined.
Assemble the sandwich by layering coleslaw, barbecue Tilapia and pickles onto a toasted whole wheat bun.
Calories are per serving.