Salmon or other un-breaded white fish
2 Tablespoons salt-free Mexican seasoning (I use Mrs. Dash Southwest Chipotle)
Salt to taste
Olive oil spray
½ cup pico de gallo or fresh salsa
2 tablespoons chopped cilantro
2 cups Coleslaw: (see below)
To make coleslaw:
¼ cup fat-free plain yogurt
¼ cup light mayonnaise
¼ cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)
3 tablespoon white vinegar
1 ½ teaspoons honey
7 cups shredded green cabbage
1 cup shredded carrots
½ slivered red onion
1/3 fresh cilantro, chopped
Salt, to taste
Ground black pepper, to taste
Season fish evenly with seasoning and salt.
Place in a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is lightly browned.
Wrap tortillas in a clean damp towel (I use paper towels) and microwave for 1 minute. This makes the corn tortillas soft and pliable so they won’t break when you eat them.
Eat like a taco placing fish in warmed tortilla and layering coleslaw, pico de gallo, and cilantro.