Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen skinless halibut fillets, ½- to ¾-inch thick
Olive oil nonstick cooking spray
1 teaspoon ancho chili powder or regular chili powder
¼ cup light sour cream
¼ cup desired flavor fruit salsa
2 cups packaged shredded cabbage with carrot (coleslaw mix)
4 whole-grain flour tortillas
Packaged shredded cabbage with carrot (coleslaw mix) (optional)
Lime wedges (optional)
Desired flavor fruit salsa (optional)
Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray. Place fish on rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.
Meanwhile, in a medium bowl, stir together sour cream and the ¼ cup salsa. Add the 2 cups coleslaw mix; toss to coat. Divide cabbage mixture among tortillas. Top with fish. Roll up tortillas. If desired, serve with additional coleslaw mix and lime wedges. If desired, pass additional salsa.