• 1   pound 
    white fish fillets, such as tilapia or catfish
  • 2   tablespoons 
    Old El Paso® taco seasoning mix (from 1 ounce package)
  • 1   tablespoon 
    olive oil or butter
  • 1  4.6 ounce box 
    Old El Paso® taco shells
  • 1  6  ounce container 
    Yoplait® Greek Fat Free plain yogurt
  • 1/2 - 1   
    grated lime peel
  • 1   teaspoon 
    lime juice
  • 1   teaspoon 
  • 1/4  teaspoon 
  • 4   cups 
    coleslaw mix (shredded cabbage and carrots), from 16 ounce bag
  • 2   tablespoons 
    chopped fresh cilantro
  • 1   
    small jalapeno chile, seeded, finely chopped
  • 1   
    medium tomato, seeded, diced
Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
Meanwhile, heat taco shells as directed on box.
In large bowl, mix yogurt, lime peel, lime juice, sugar, and salt. Stir in coleslaw mix, cilantro, and jalapeno. Let stand 5 minutes.
Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.

When chopping the jalapeno chile, wear gloves to prevent skin irritation from the oils.
You can omit the jalapeno if you have kids that don't want their tacos so spicy.
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