Chipotle Slaw Fish Tacos

• 2 teaspoons olive oil
• 2 tablespoons fresh lime juice
• 1/4 cup white wine
• 1/4 teaspoon salt
• ground pepper fresh
• 1 pound white fish such as talapia
• 1/4 cup fat free greek yogurt
• 2 teaspoons chipotle pepper in adobo minced
• 2 teaspoons honey
• 1/2 pound shredded cabbage and carrots
• 1/4 cup red onion thinly sliced
• 2 tablespoons cilantro chopped

1. Combine oil, lime juice, wine, salt and pepper in a large plastic bag, add fish and seal. Marinate for about 30 minutes.
2. Meanwhile, in a large bowl, combine yogurt, chipotle and honey. Add cabbage mixture and onions and stir until coated. Refrigerate.
3. Heat a large non-stick over medium-high head and add the fish. Cook 3 to 5 minutes, until done, turning once. Set aside and let rest about 5 minutes.
4. While the fish rest, lightly toast tortillas in your skillet.
5. To build tacos, flake fish with a fork and add to tortilla. Top with slaw and serve.

olive oil, lime juice, white wine, salt, ground pepper, white fish, greek yogurt, pepper, honey, cabbage, red onion, cilantro

Taken from www.yummly.com/recipe/Chipotle-Slaw-Fish-Tacos-1651056 (may not work)