Ingredients

• 24 frozen fish sticks
• 12 (6 inch) soft corn tortillas 
• 1 cup plain nonfat Greek yogurt 
• 1 low-sodium taco packet seasoning 
• 1 14 ounce package coleslaw salad mix

Instructions

1. 1. Cook fish sticks as directed on the package (145 degrees). Heat tortillas as directed on the package.
2. In a medium bowl, combine yogurt and taco seasoning mix; mix well.
3. Carefully cut each warm fish stick into 3 pieces.  Spread one side of each tortilla with yogurt mixture.  Top each tortilla with warm fish sticks and coleslaw mix.  Fold.
4. Refrigerate any leftovers within 2 hours.