Fish Tacos with Chipotle-Lime Slaw

Here's a new twist on tacos!

Rub

1/2 tsp Chili powder

1/2 tsp Ground cumin

1/4 tsp Sea salt

1/4 tsp Cayenne pepper

1/4 tsp Cinnamon

1 T Olive oil

 4-4oz Halibut fillets

Slaw

3 c Coleslaw mix

1/4 c Coarsely chopped fresh cilantro

1/4 c Low fat mayonnaise

2 T Lime juice (fresh preferred)

2 tsp Sugar

1 tsp Canned chipotle peppers in adobo, minced

6-8" Whole grain, fat free tortillas

Preheat grill or broiler.  In a small bowl, combine rub ingredients.  Lightly brush the fish with oil, then apply the rub evenly.  Set aside.  In a large bowl, combine the slaw ingredients.  Toss to coat.  Set aside.  Grill or broil the fish fillets 4 minutes.  Turn, continue to cook 3 minutes or until an internal temperature of 145 degrees is reached.  Warm tortillas in microwave, about 30 seconds.  To assemble, tacos, break fillets into large chunks and arrange on one half of each tortilla.  Top with slaw, evenly divide.  Roll the tortilla and serve.

Serves 6 .  Per serving:  273 calories, 8 g fat, 1 g saturated fat, 27 mg cholesterol, 536 mg sodium, 30 g carbohydrate, 4 g fiber, 20 g protein.

Recipe adapted from "Weber's Way to Grill"