The Neelys' Fish Tacos With Easy Cabbage Slaw

• 1 box of Van de Kamp's(R) or Mrs. Paul's(R) Crispy Fish Tenders
• 1 bag (14 oz.) refrigerated coleslaw blend
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 6 corn tortillas, warmed
• 1 cup of your favorite salsa

1. Bake fish according to package directions.
2. Meanwhile, make easy cabbage slaw by combining coleslaw, mayonnaise, apple cider vinegar, sugar and onion powder in large bowl. Season to taste with salt and freshly ground black pepper.
3. Evenly arrange 2 baked fish tenders in a warmed tortilla.
4. Top each taco with easy cabbage slaw and salsa.
5. Warm the tortillas by wrapping in damp paper towels and microwaving for 20 seconds.

usuae, blend, mayonnaise, apple cider vinegar, sugar, onion powder, corn tortillas, favorite salsa

Taken from www.myrecipes.com/recipe/fish-tacos-cabbage-slaw (may not work)