Tilapia Tacos

4 c. coleslaw mix
1/2 c. tartar sauce
1/2 t. salt
1/2 t. ground cumin
1/4 t. pepper
1 1/2 lbs. tilapia fillets
2 T. olive oil
1 T. lemon juice
10 corn tortillas, warmed
Shredded cheddar cheese, chopped tomato and sliced avocado, optional

In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.

Audrey's little note: this is a super-easy, quick, tasty supper...the tilapia is really mild and not too fishy tasting, and is really yummy with the coleslaw. I like to serve these with Copper Penny Salad.

adapted from: Light & Tasty magazine