1/2 cup light sour cream
1 teaspoon minced chipotles en adobo
4 cups coleslaw mix
1 teaspoon grated lime zest
1 1/2 tablespoons lime juice
2 teaspoons canola oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon chili powder
1 pound firm fleshed skinless cod or halibut fillets
8 corn tortillas, warmed
1. spray a broiler rack with nonstick spray and preheat the broiler
2. Stir the sour cream and chipotles en adobo together in a small bowl.
3. Sitr the coleslaw mix, lime zest, lime juice, oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper together in a large bowl.
4. Sprinkle the fish with the remaining 1/2 teaspoon salt,remaining 1/4 teaspoon pepper, and the chili powder. Spray lightly with olive oil nonstick spray and place on the broiler rack. Broil 5 inches from the heat until fish is just opaque throughout, 3-5 minutes. Divide the fish evenly among the tortillas. Top evenly with the slaw and the sour cream mixture.