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Land the taste of Baja in your backyard! White fish grilled to flaky perfection and spicy slaw make this Mexican treat a hit.
¼ cup Smart Balance® Cooking Oil
juice of 1 lime
1 clove garlic, pressed
½ tsp chili powder
¼ tsp salt
1 pound white flesh fish, such as tilapia or cod
¼ cup Smart Balance® Light Mayonnaise Dressing
¼ cup plain Greek yogurt
½ tsp ground cumin
1/8 tsp chili powder
¼ tsp black pepper
3 cups packaged coleslaw mix
1-2 green onions, chopped, green part only
½ cup chopped fresh cilantro
6 (7-inch) flour tortillas
1 tomato, chopped
Combine all marinade ingredients except fish in a large zip-top plastic bag. Add fish and set aside to marinate for 30 minutes.
For slaw, mix the dressing together by combining mayonnaise, yogurt, cumin, chili powder and black pepper in a medium mixing bowl. Add coleslaw mix, green onion and cilantro to dressing and mix; set aside.
When ready to cook fish, preheat a grill.
Drain fish, discarding marinade, and place on hot grill. Cook until fish flakes easily with a fork.
Remove from heat and break fish into small pieces.
To serve, divide grilled fish and slaw (about 1/3 cup each) onto each tortilla.
Add chopped tomato. Fold tortillas in half over filling and serve.
Makes 6 servings. (1 taco per serving)
Nutrition Per Serving:
Saturated Fat 0.5g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 3g
Dietary Fiber 3g
Total Sugars 3g