Ingredients
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1 pound fresh or frozen skinless halibut fillets, ½- to ¾-inch thick
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Olive oil nonstick cooking spray
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1 teaspoon ancho chili powder or regular chili powder
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¼ cup light sour cream
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¼ cup desired flavor fruit salsa
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2 cups packaged shredded cabbage with carrot (coleslaw mix)
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4 whole-grain flour tortillas
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1 (8.5-ounce) package shredded cabbage with carrot (coleslaw mix)
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1 wedge lime wedges
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1 (8 ounce) jar desired flavor fruit salsa
Directions
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Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a foil-lined broiler pan with cooking spray. Place fish on rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size chunks.
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Meanwhile, in a medium bowl, stir together sour cream and the ¼ cup salsa. Add the 2 cups coleslaw mix; toss to coat. Divide cabbage mixture among tortillas. Top with fish. Roll up tortillas. If desired, serve with additional coleslaw mix, lime wedges and additional salsa.
