Ingredients

• 24 frozen fish sticks
• 12 soft corn or flour taco sized tortillas 
• 1 cup plain nonfat Greek yogurt 
• 1 tablespoon low-sodium taco seasoning 
• 3 cups shredded cabbage (purple or green)

Instructions

1. Cook fish sticks as directed on the package. Heat tortillas as directed on the package and keep warm.
2. In a medium bowl, combine yogurt and taco seasoning mix; mix well. Add cabbage to yogurt and combine until fully coated.
3. Cut warm fish into smaller bite-sized pieces or keep whole. Top each tortilla with warm fish sticks and coleslaw mix.
4. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

460 Calories│20g Fat (4.5g Saturated)│53g Carbohydrates│0g Added Sugar│20g Protein│520mg Sodium│1g Fiber