15-minute fish tacos recipe

Ingredients

• 2 cups packaged coleslaw
• 1 orange, peeled, sectioned, and cut into ½-inch pieces
• ½ red bell pepper, chopped
• ¼ red onion, chopped
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon lime juice

• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1-½ pounds white-fleshed fish fillets, cut into 1-inch pieces
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 6 (6-inch) whole-wheat tortillas

1. In a large bowl, combine coleslaw ingredients; mix well. Cover and refrigerate.
2. In another large bowl, combine chili powder, cumin, garlic powder, and salt; mix well. Add the fish pieces and toss until evenly coated.
3. Lightly coat a large skillet with cooking spray. Over medium-high heat, sauté fish 6 to 8 minutes, or until it flakes easily with a fork, stirring occasionally. Sprinkle with cilantro and lime juice.
4. Place an equal amount of fish down the center of each tortilla. Top with coleslaw. Roll up tortillas; secure each with a toothpick. Serve immediately.