Spicy Fish Tacos with Fresh Lime Sauce

 

1

lb white fish fillets, such as tilapia or catfish

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1

tablespoon olive oil or butter

1

box (4.6 oz) Old El Paso® taco shells

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

1/2

to 1 teaspoon grated lime peel

1

teaspoon lime juice

1

teaspoon sugar

1/4

teaspoon salt

4

cups coleslaw mix (shredded cabbage and carrots), from 16-oz bag

2

tablespoons chopped fresh cilantro

1

small jalapeño chile, seeded, finely chopped

1

medium tomato, seeded, diced

• 1 Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
• 2 Meanwhile, heat taco shells as directed on box.
• 3 In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
• 4 Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.