Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen tilapia fillets
2 teaspoons extra-virgin olive oil
2 teaspoons to 3 teaspoons salt-free chipotle seasoning blend, such as Mrs Dash® Southwest Chipotle Seasoning Blend
2 cups packaged coleslaw mix, such as Dole® brand
2 tablespoons bottled light spicy ranch salad dressing, such as Hidden Valley® Light Fiesta Salsa Dressing
8 (6 inch) high-fiber whole wheat tortillas, such as Mission® Carb-Balance® Whole Wheat Tortillas (fajita size)
½ avocado, thinly sliced
¼ cup cilantro leaves
1 lime, quartered
Thaw fish, if frozen. Preheat oven to 450°F. Place the fillets in a 3-quart baking dish and brush both sides of the fish with the oil. Season fish with the chipotle seasoning blend. Bake for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes when tested with a fork.
Meanwhile, in a small bowl, combine the coleslaw mix and dressing; set aside.
Flake the fish into large chunks and divide between the tortillas. Top each with ¼ cup of the coleslaw mixture, avocado, cilantro, and a squeeze of fresh lime.