Ingredients

4 cups very thinly presliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1 pound tilapia fillets
1 teaspoon chili powder
Eight 6-inch corn tortillas

Directions

Combine cabbage, tomatoes, onions and cilantro in a large bowl. Add juice, 1 tablespoon olive oil and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Makes 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture).

Nutrition information per serving: 305 cal., 9.8 g total fat (2 g saturated), 26.5 g pro., 30.1 g carbo., 4.4 g fiber, 75 mg chol., 445 mg sodium.