Combine first 3 ingredients. Rub seasoning mixture evenly over fillets.
Stir together oil, grated rind, and juice; rub over fillets.
Arrange fillets in a grill basket coated with cooking spray.
Grill over medium-high heat (350° to 400°) 3 minutes on each side or just until fish begins to flake with a fork. Cool slightly. Shred fish. Spoon 2 to 3 tablespoons fish into tortillas, and top with Sweet-and-Spicy Slaw and Fruity Black Bean Salsa. Serve with a squeeze of fresh lime juice.
Note: Nutritional analysis includes slaw and salsa.
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