Corn tortillas add a hearty dose of Resistant Starch to this traditional Tex-Mex dish, while shredded coleslaw mix lends fiber and crunch.
Health AUGUST 2010
1. Heat a nonstick skillet or grill pan over medium heat. Coat fish with cooking spray; sprinkle with salt and pepper. Add fish to pan; cook 1012 minutes, turning once, until fish flakes easily with a fork.
2. Combine yogurt and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Combine dressing and coleslaw mix, tossing to coat.
3. Flake fish into pieces with a fork. Place 2 ounces fish in each tortilla. Top with coleslaw.
Go to Full Version of