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Chipotle Fish Tacos
Diabetic Living Magazine
“Lightened-up Baja-style fish tacos make a quick, flavorful meal that's easy to whip up in a few minutes.”
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
1Thaw 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.
2Meanwhile, in a small bowl, combine the coleslaw mix and dressing; set aside.
3Flake 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.