Fish Tacos and Cilantro Slaw

Fish tacos remind me of our honeymoon in Cozumel and are one of my husbands favorite meals. Although they appear to be a healthier option, the fat in these bad boys can leave you with an empty plate full of regret! We LOVE this lightened up version and you will too!

Ingredients:
4 white fish filets (3 oz. portion size and we used Mahi Mahi, you can use fresh or frozen just be sure to get a filet with no marinade or sodium added to it)
8 small corn tortillas ( you can use flour but note this will change the nutritional information. Be sure to look for low fat/carb, high fiber, whole grain!)
2 cups Finely Shredded Green Cabbage or angel hair cole slaw mix
2 tablespoons of chopped fresh cilantro
1 green onion minced
1 teaspoon of chopped jalapenos
1 tablespoon of miracle whip or greek yogurt (FAT FREE!)
1 tablespoon of fresh lime juice
1/4 teaspoon of ground cumin
Pinch of sugar or splenda

Grill or Bake fish fillets to your liking. We baked ours, but they are just as yummy either way. Be sure to watch your oil! Use a light cooking spray such as Smart Balance.

If you choose to bake your fish, preheat the oven to 400 degrees and bake for about 15 minutes until fish is opaque and flakes easily with a fork.

Wrap your tortillas in aluminum and heat in the oven to soften them up for about five minutes at 400 degrees.

In a large bowl mix the miracle whip or plain greek yogurt with the lime juice, cilantro and cumin. Add a pinch of sugar or splenda if you used Greek yogurt and mix well. Add shredded cabbage, jalapeno, and green onion. Toss to coat entirely.

For garnish you may top with the prepard slaw. Salsa of your choice (we used a mango salsa, I love sweet and savory together!), fat free sour cream/plain greek yogurt, fat free shredded cheese, sliced avacado, or fresh cilantro. Added toppings will change the nutritional stats provided.

Enjoy!