• 12 small corn tortillas (or substitute with whole-wheat tortillas)
• 3 Tbsp. canola oil divided
• 3 Tbsp. lime juice, divided
• 1/2 cup fresh cilantro, chopped and divided
• 2-3 cups thinly sliced cabbage, mix of red and white varieties
• 3 green onions sliced thinly
• 1 small red onion sliced thinly
• 1 large tomato chopped
• 1 lb. Tilapia fish fillets
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 tsp. each salt and freshly ground pepper
• Canola oil cooking spray
• 6 lime wedges for garnish
• Hot Sauce (optional)

Directions

• Preheat the oven to 300 degrees.
• Place tortillas in aluminum foil and cover completely. When oven has reached 300 degrees, place tortillas inside to warm. (This also could be done on grill while fish is cooking.)
• Combine 2 tablespoons oil, 2 tablespoons lime juice, 1/4 cup cilantro, cabbage, green onions, red onion, and tomato dice in a bowl and set aside.
• Season fish with garlic, cumin, salt, pepper, remaining oil and cilantro, and 1 tablespoon lime juice. Heat grill or grill pan over medium-high heat. Spray with cooking spray. Place fish on grill/pan, careful to only turn once so it doesn't break apart. Let cook over medium high heat for about 4 minutes on first side and then about 2 minutes on second side. Let rest on large plate for about 5 minutes. Carefully flake apart the fish into roughly 1-inch size pieces.
• Assemble tacos by placing fish and then slaw in each tortilla. Serve immediately with lime wedges and hot sauce, if desired.

Makes 6 servings.

Per serving: 274 calories, 9 g total fat (1 g saturated fat), 31 g carbohydrate, 19 g protein, 5 g dietary fiber, 165 mg sodium.

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