Fish Tacos with Mango Salsa
Chipotle chili powder
¼ tsp(s), or regular chili powder
Uncooked tilapia fillet(s)
1 pound(s), or catfish fillets
Plain lowfat yogurt
2 tbsp(s), chopped fresh
Fresh lime juice
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s), or just shredded cabbage, lightly packed
8 medium, warmed
8 tbsp(s), or other salsa
- Mix together cumin, ½ teaspoon of salt, and the chile powder in cup; sprinkle over fish.
- Heat oil in large heavy nonstick skillet over medium-high heat. Add fish and cook until just opaque in center, about 3 minutes per side. Transfer fish to plate and let cool slightly. With fork, ﬂake fish into big chunks.
- To make slaw, stir together yogurt, cilantro, mayonnaise, lime juice, and remaining ¼ teaspoon salt in medium bowl. Add cabbage and toss until mixed well.
- Place about ¼ cup slaw on one half of each tortilla. Top with fish and 1 tablespoon salsa. Fold tortillas over to enclose filling.
- Per serving: 2 tacos