Tacos With a Twist

Expand your grilling repertoire with light-but-filling fish tacos.
The marinade is inspired by the cocktail-of-the-moment, the
mojito, and the creamy low-fat slaw adds great crunch.
    
Mojito-Grilled Fish Tacos
    2    tablespoons lime juice
    2    tablespoons minced mint leaves
    1    tablespoon canola oil
    1⁄2    teaspoon salt
    1     teaspoon sugar
    1     fresh jalapeno chile, seeded
        and minced
    1     pound firm white fish, such as
halibut, snapper or cod, cut into 8 finger-shaped pieces
    8    corn tortillas, warmed on the grill

  Lime Slaw
    1⁄2     cup low-fat mayonnaise
    2     tablespoons chopped mint
    1     tablespoon fresh lime juice
    11⁄2     cups shredded cabbage
    
1. Combine marinade ingredients; stir well. Add fish to marinade.  Refrigerate 30 minutes, turning once. Remove fish from marinade. Discard marinade.

2. Prepare grill for high-heat cooking. Place fish directly over heat; grill until firm, opaque and lightly browned, about 7 minutes, turning once.

3. To prepare lime slaw, combine mayonnaise, mint and lime juice with cabbage. To serve, place grilled fish on corn tortilla; top with 3 tablespoons slaw. Fold tortillas over. Serves 4.

PER SERVING (2 tacos): 390 calories, 16 g fat, 45mg chol., 26g prot., 33g carbs, 3g fiber, 520mg sodium.