Fish Tacos

• 2 limes
• 4 cups packaged coleslaw mix (half 16 oz. bag)
• 12 cup reduced-fat sour cream
• 1 tablespoon olive oil
• 1 14 lbs tilapia fillets
• 14 teaspoon ground chipotle chile
• 8 corn tortillas
• 1 cup salsa

1. From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
2. In large bowl, combine coleslaw mix and lime juice; set aside.
3. In small bowl, stir lime peel into sour cream; set aside.
4. In 12-inch skillet, heat oil on medium-high until hot.
5. On sheet of waxed paper, sprinkle tilapia fillets with chipotle chili pepper and 1/4 teaspoon salt to season both sides.
6. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once.
7. Meanwhile, warm tortillas.
8. To serve, cut fillets into 8 pieces.
9. Place 2 pieces tilapia in each tortilla; top with slaw, lime sour cream, and salsa.

limes, packaged coleslaw, sour cream, olive oil, tilapia fillets, ground chipotle chile, corn tortillas, salsa

Taken from www.food.com/recipe/fish-tacos-294923 (may not work)