California Fish Tacos

 pg 87 4 serv under 20 minutes 5 points
1T lime juice
2 t olive oil
¾ t chili powder
¾ t ground coriander
½ t salt
3 (1/4 lb) skinless red snapper  filets
2 c thinly sliced green cabbage (Cole Slaw mix)
2 scallions, thinly sliced
½ c finely chopped red onion
1/3 c coarsely chopped cilantro
1 jalapeno, seeded and minced
8 6” corn tortillas, warmed
½ c light sour cream
Lime wedges

1. Spray 7x11” baking dish with nonstick spray
2. Stir together: lime juice through salt in a cup (or sm bowl). Place fish in baking dish in one layer and brush with lime juice mixture. Cover with wax paper and microwave on high until fish is just opaque in center, about 3 minutes. Cut fish into small pieces.
3. Meanwhile, toss together cabbage through jalapeno in medium bowl.
4. Fill tortillas evenly with fish and cabbage mixture; top with sour cream. Serve with lime wedges.