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Here is another great family meal that everyone will dive into. On the menu tonight we have Talapia Tacos, Coleslaw with Orange Vinaigrette, and a big leafy green salad. This is great for the Lenten season. It makes a quick Friday night meal!

Coleslaw with Orange Vinaigrette
3 oz. or about 1/4 cup Fage Fat Free Plain Green Yogurt
1/4 cup light mayonnaise
1/4 cup Tropicana Trop 50 Low Sugar Orange Juice
3 tablespoons Apple Cider Vinegar
1 1/2 tsp honey
Bag of Dole Coleslaw Mix
Extra shredded carrots, if preferred
1/3 cup cilantro, chopped
1/4 cup diced red onion

Mix all ingredients in a large bowl and refrigerate for at least 3 hours. Drain before adding to Tacos.

Talapia Tacos
8 Taco sized Wheat Tortillas
(I prefer Archer Farms Simply Balanced Whole Wheat Tortillas. They pack a punch with 13g of whole grain and 3g of fiber per 130 calorie tortilla, and they taste great!)
1 pound of Talapia fillets, cut into pieces
1 Tbls. Mrs. Dash, any flavor
Olive Oil Spray
1/2 Cup pico de Gallo
Coleslaw with Orange Vinaigrette
Extra Cilantro for garnish

Coat Tilapia in Mrs. Dash
Mist a hot fry pan with Olive Oil Spray or a light coating of good Olive Oil. Work in batches and fry fish until golden brown...about 3-5 minutes.
Spoon fish into tortillas and top with Pico de Gallo, Coleslaw, and remaining Cilantro. (The kids love a little shredded cheese on these as well!)

Enjoy!