Grilled Fish Tacos with Creamy Coleslaw for Two

Ingredients

• 0.3 cup milk cheddar cheese shredded 2% kraft
• 4 8-inch flour tortillas ()
• 1 Tbsp cilantro leaves fresh chopped
• 1.5 cups coleslaw blend (cabbage slaw mix)
• 0.5 tsp ground cumin 
• 2 Tbsp juice of lime divided
• 1 Tbsp lite house dressing italian kraft
• 2 Tbsp mayo mayonnaise dressing fat free kraft
• 0.5 lb tilapia fillets 

Equipment

• bowl
• grill
• aluminum foil

Directions

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