Fish Tacos

• 1 1/2 lb flounder fillets (preferably large)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup mayonnaise
• 1/2 cup plain yogurt
• 1/2 teaspoon chipotle chile powder
• 1 (1-lb) bag coleslaw mix (8 cups)
• 12 (6- to 7-inch) corn tortillas (not low-fat)
• Accompaniments: salsa, lime wedges

1. Preheat broiler.
2. Pat fish dry and place in a shallow baking pan, then brush fish with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Broil fish 3 to 4 inches from heat, without turning, until opaque and just cooked through, about 4 minutes (depending on thickness of fillet).
3. While fish cooks, make sauce by stirring together mayonnaise, yogurt, chipotle powder, and remaining 1/2 teaspoon salt in a small bowl. Toss together coleslaw mix with 1/2 cup sauce in a large bowl.
4. Wrap stack of tortillas in dampened paper towels and microwave on high power until warm and pliable, 1 to 3 minutes. Discard paper towels and wrap tortillas in a cloth napkin to keep warm.
5. Transfer fish to a platter along with bowls of coleslaw, remaining sauce, salsa, lime wedges, and a basket of warm tortillas. Serve immediately.

flounder, olive oil, salt, black pepper, mayonnaise, plain yogurt, chile powder, corn tortillas, salsa

Taken from www.epicurious.com/recipes/food/views/fish-tacos-233251 (may not work)