Ingredients

• 1+1/2 pounds of Mild White Fish (haddock, cod, etc)
• 8 Whole Wheat Soft Tortillas

For the Marinade:

• 1 Lime
• 1/4 tsp. ground cumin
• 1/4 tsp chili powder
• 2 T. Olive Oil
• Salt and Pepper

For the Coleslaw:

• 1 Bag Shredded Cabbage (approximately 4 cups)
• ½ C Chopped Green Onion
• 1-2 T. finely Chopped Jalapeno
• 1 T. Chopped Fresh Cilantro
• 3 T. White Wine Vinegar
• 2 T. Fresh Lime Juice
• 1 tsp Celery Salt
• 2 T. Olive Oil
• 3 T. Fat Free Greek Yogurt
• ½ tsp Garlic Powder
• 6 Packets no Calorie Sweetener

For the Cucumber And Corn Salsa:

• 2 C Small Diced Cucumbers
• 2 Finely Diced Roma Tomatoes
• 1 C Corn
• 1 T. Chopped Fresh Cilantro
• ¼ C Diced Green Onion
• 1 Packet no Calorie Sweetener
• 1 T. Finely Diced Jalapeno
• 2 T. Fresh Lime Juice
• ½ tsp Ground Cumin
• ½ tsp Garlic Powder
• 2 tsp Olive Oil
• Salt and Pepper to Taste

Instructions

• To Marinade fish, mix all ingredients from Marinade list.
• Pour marinade over and coat the fish well, set aside.
• Preheat oven to 375 degrees.
• In large bowl beat together white wine vinegar, lime juice, celery salt, olive oil, yogurt, garlic powder and sweetener from coleslaw recipe.
• Add cabbage, green onion, jalapeno, and cilantro and mix well.
• Set aside.
• Place fish in oven and cook at 375 degrees for 10-12 minutes or until done.
• While fish is baking, stir together all salsa ingredients.
• When fish is done, pull fish apart with forks to roughly shred.
• To prepare tacos, put coleslaw in wrap, followed by some fish and top with the salsa.