3/4 teaspoon chili powder
Prepare grill for direct cooking. Sprinkle chili powder evenly over fish. Spoon 1/4 cup salsa over fish; let stand 10 minutes.
Meanwhile, combine coleslaw mix, remaining 1/4 cup salsa, sour cream, and 2 tablespoons cilantro in large bowl; mix well.
Grill fish, salsa side up, covered, over medium heat 8 to 10 minutes or until fish is opaque in center and begins to flake when tested with fork.
Slice fish crosswise into thin strips or cut into chunks. Fill warm tortillas with fish and coleslaw mix. Garnish with remaining 2 tablespoons cilantro.
Calories: 243 calories, Carbohydrates: 28 g, Protein: 25 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 87 mg, Sodium: 334 mg, Fiber: 5 g
Exchanges per serving: 2 bread/starch, 3 meat.
Copyright Diabetic Cooking.