- 1/2 cup nonfat plain Greek yogurt
- 1 10-ounce can no-salt-added diced tomatoes with lime juice & cilantro, drained, liquid reserved
- 3 cups tri-color coleslaw mix
- 1-1/2 pounds tilapia fillets, thawed if frozen
- 1 teaspoon ground cumin
- 1/2 teaspoon potassium chloride salt substitute (optional)
- 1 tablespoon Pure Wesson® Canola Oil
- 12 small whole grain corn tortillas (6 inch), preferably low-sodium
Directions:
1. Stir together yogurt and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix in medium bowl to make slaw; set aside.
2. Sprinkle fish with cumin and salt substitute. Heat oil in large nonstick skillet over medium-high heat. Place fish in skillet; cook 3 to 4 minutes on each side or until fish flakes easily with fork (145 degrees F).
3. Separate fish into 12 pieces. Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half; serve immediately.
