INGREDIENTS
1 lb. whitefish fillets, such as tilapia or catfish
2 Tbsp. Old El Paso® 40% less-sodium taco seasoning mix
(from 1 oz package)
3 Tbsp. Wish-Bone® reduced-fat ranch dressing
4 cups coleslaw mix (shredded cabbage and carrots)
1 small jalapeño chile, seeded, finely chopped
10 corn tortillas (6 inch)
1¼ cups sliced radishes (about 10)
Pace® Salsa for topping
Red pepper sauce to taste, if desired
DIRECTIONS
Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil;
spray with cooking spray. Sprinkle both sides of fish fillets with 2
teaspoons of the Old El Paso® seasoning mix. Place fish on center of
foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making
tight ½-inch fold; fold again, allowing space for heat circulation and
expansion. Fold other sides to seal.
Place packet on grill over high heat. Cover grill; cook about 10 minutes,
rotating packet ½ turn after 5 minutes, until fish flakes easily with fork.
Let cool slightly; cut into bite-size chunks.
Meanwhile, in large bowl, mix Wish-Bone® dressing and remaining
4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat.
Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of
foil; place on coolest part of grill 5 to 10 minutes, turning occasionally,
until steaming.
To serve, spoon about ¼-cup fish chunks and ¼-cup coleslaw mixture
onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around
filling. Serve with pepper sauce and Pace® Salsa.
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