Grilled Fish Tacos with Creamy Coleslaw for Two

• 2 Tbsp. lime juice, divided
• 1 Tbsp. Kraft Zesty Italian Dressing
• 1/2 tsp. ground cumin
• 1/2 lb. (225 g) tilapia fillets
• 4 small flour tortillas
• 2 Tbsp. Miracle Whip made with Olive Oil Spread*
• 1 Tbsp. chopped fresh cilantro
• 1-1/2 cups coleslaw blend (cabbage slaw mix)
• 1/4 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Heat barbecue to medium heat.
2. Mix 1 Tbsp.
3. lime juice, dressing and cumin until blended.
4. Grill fish 4 min.
5. on each side or until fish flakes easily with fork, brushing occasionally with lime juice mixture.
6. Meanwhile, grill tortillas 1 min.
7. or just until warmed, turning after 30 sec.
8. ; wrap in foil or towel to keep warm.
9. Combine remaining lime juice, Miracle Whip and cilantro.
10. Add to coleslaw blend in medium bowl; toss to evenly coat.
11. Use fork to break fish into bite-size pieces.
12. Top tortillas with coleslaw, fish and cheese; roll up.

lime juice, italian dressing, ground cumin, tilapia fillets, flour tortillas, miracle, fresh cilantro, cabbage slaw, cheddar cheese

Taken from www.kraftrecipes.com/recipes/grilled-fish-tacos-creamy-coleslaw-for-two-175564.aspx (may not work)