Soft and Crunchy Fish Tacos

4 servings | Prep Time: 20 Minutes | Start to Finish: 20 Minutes

• 8 flour tortillas (6 inch)
• 8 taco shells
• 1 bag (12 oz) broccoli slaw mix (about 4 cups)
• ⅓ cup reduced-fat lime vinaigrette dressing or other vinaigrette dressing
• ¼ cup chopped fresh cilantro
• 1 package (1 oz) taco seasoning mix
• 4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)
• 1 tablespoon vegetable oil
• 1 cup guacamole
• 1 cup crumbled Cotija or feta cheese (4 oz), if desired

1 Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.

2 In shallow dish, place taco seasoning mix. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, until fish flakes easily with fork. Divide fish into 8 pieces.

3 Spread 2 tablespoons guacamole over each flour tortilla. Place taco shell on center of tortilla. Using slotted spoon, spoon about ¼ cup slaw into each taco shell; top with 1 fish piece. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

1 Serving (2 Tacos): Calories 680; Total Fat 30g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 85mg; Sodium 2030mg; Total Carbohydrate 61g (Dietary Fiber 8g); Protein 40g Exchanges: 3½ Starch, 1 Vegetable, 3 Very Lean Meat, 1 Medium-Fat Meat, 4½ Fat Carbohydrate Choices: 4

Use It Up This is a great dish for chopping and using up cilantro stems with the leaves, if you like.