1 pound skinless mahimahi, halibut or tilapia fillets
1/2 cup salsa, divided
2 cups packaged coleslaw mix or cabbage
1/4 cup reduced-fat sour cream
4 tablespoons chopped fresh cilantro, divided
8 (6-inch) corn tortillas, warmed
3/4 teaspoon chili powder
Prepare grill for direct cooking. Sprinkle chili powder evenly over fish. Spoon 1/4 cup salsa over fish; let stand 10 minutes.
Meanwhile, combine coleslaw mix, remaining 1/4 cup salsa, sour cream, and 2 tablespoons cilantro in large bowl; mix well.
Grill fish, salsa side up, covered, over medium heat 8 to 10 minutes or until fish is opaque in center and begins to flake when tested with fork.
Slice fish crosswise into thin strips or cut into chunks. Fill warm tortillas with fish and coleslaw mix. Garnish with remaining 2 tablespoons cilantro.
Yield: 4 servings.
Serving size: 2 tacos (1/3 cup filling each).
Nutrition Facts Per Serving:
, Carbohydrates: 28 g
, Protein: 25 g
, Fat: 4 g
, Saturated Fat: 1 g
, Cholesterol: 87 mg
, Sodium: 334 mg
, Fiber: 5 g
Exchanges per serving:
2 bread/starch, 3 meat.