Quick Grilled Fish Tacos

Ingredients

• 4 cups coleslaw mix shredded ( cabbage and carrots)
• 10 6-inch corn tortillas ()
• 1 small jalapeno seeded finely chopped
• 1.3 cups radishes sliced ( 10)
• 3 tablespoons ranch dressing reduced-fat
• 2 tablespoons taco seasoning 40% old el paso® (from 1 oz package)
• 1 lb fish fillet white such as tilapia or catfish

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Heat gas or charcoal grill.
2. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray.
3. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix.
4. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5. Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork.
6. Let cool slightly; cut into bite-size chunks.
7. Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix.
8. Add coleslaw mix and chile; toss to coat.
9. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
10. To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling.
11. Serve with pepper sauce and tomatillo salsa.