Fish Tacos with Cilantro Lime Ranch Slaw—Gluten Free

1 10-oz pkg angel hair slaw
1 cup Terrapin Ridge Farms Cilantro Lime Ranch Salad Dressing
1 lb firm white fish fillets (halibut, tilapia, or mahi mahi)
Bearitos Taco Seasoning
Vera Jane's Extra-Virgin Olive Oil
12 Udi's Soft Tortillas or DLM Multigrain Tortilla Chips

Mix together the slaw and dressing in a bowl; 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 MilkContains Fish

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