Fish Tacos with Cilantro Lime Ranch Slaw
1 10-oz pkg angel hair slaw
1 cup Terrapin Ridge Farms Cilantro Lime Ranch Salad Dressing
1 lb fish fillets (halibut, tilapia, or mahi mahi)
Vera Jane's Extra-Virgin Olive Oil
12 soft flour tortillas, taco size
To prepare the slaw, mix together the slaw and dressing; set aside.
To prepare the fish, sprinkle fillets evenly with taco seasoning. Heat a non-stick skillet over medium-high heat, coat with cooking spray, and cook fish for 3 minutes on each side or until it easily flakes.
Heat the tortillas in the microwave for 20 to 25 seconds on high heat on top of a napkin or paper towel to absorb the moisture that is released.
To assemble tacos, place 2 to 3 pieces of fish on each tortilla and top with slaw mixture; serve immediately.
Makes 4 servings
Prep Time: 10 Minutes
Per serving: 500 calories; 13g total fat; 3g saturated fat; 36mg cholesterol; 803mg sodium; 61g total carbohydrates; 5g dietary fiber; 33g protein;
Allergy Warning: Contains milk and fish and wheat