4 cup(s) (half 16-ounce bag) shredded cabbage mix for coleslaw
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) olive oil
1 1/4 pound(s) tilapia fillets
1/4 teaspoon(s) ground chipotle chili pepper
8 corn tortillas
1 cup(s) salsa
From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
In large bowl, combine coleslaw mix and lime juice; set aside. In small bowl, stir lime peel into sour cream; set aside.
In nonstick 12-inch skillet, heat oil on medium 1 minute. On sheet of waxed paper, sprinkle tilapia fillets with chipotle chili pepper and 1/4 teaspoon salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile, warm tortillas.
To serve, cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla; top with slaw, lime sour cream, and salsa