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Grilled Fish Tacos with Creamy Coleslaw for Two

  • 2servings
  • 20minutes
  • 480calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. lime juice , divided

  2. 1 Tbsp. KRAFT Lite House Italian Dressing

  3. 1/2 tsp. ground cumin

  4. 1/2 lb. tilapia fillets

  5. 4 flour tortilla s (8 inch)

  6. 2 Tbsp. KRAFT Mayo Fat Free Mayonnaise Dressing

  7. 1 Tbsp. chopped fresh cilantro

  8. 1-1/2 cups coleslaw blend (cabbage slaw mix)

  9. 1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Instructions Jump to Ingredients ↑

  1. HEAT grill to medium heat.

  2. MIX 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.

  3. COMBINE remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.

  4. TOP tortillas with coleslaw, fish and cheese; roll up.

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