Biggest Losers' Fish Tacos


  • 8 Corn tortillas (5 1/2
  • 1 lb Alaskan Pollack, cut into 1
  • 2 tablespoons salt-free Mexican Seasoning (Mrs. Dash Southwest Chipotle)
  • Salt, to taste
  • olive oil spray
  • 2 cups coleslaw with Orange Cilantro Vinaigrette, slightly drained
  • 1/2 cup pico de gallo (fresh) or fresh salsa (drained of too watery)
  • 2 tablespoons Cilantro, fresh, chopped


Prep 5 |  Cook15 |  Serves: 4
  1. 1) Stack the tortillas and wrap in a clean, damp, lint-free dish towel (or damp paper towels).
  2. 2) Season the fish evenly with the seasoning and salt
  3. 3) Place a nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is highly browned.
  4. 4) Meanwhile, microwave the stack of tortillas on low until warmed. 15 to 30 seconds.
  5. 5) Transfer 2 tortillas to each of 4 dinner plates, placing the tortillas side by side on each plate. Divide the fish evenly among the tortillas, placing it in a strip down the center. Top with the coleslaw, then salsa. Sprinkle with cilantro, fold the tortillas to form tacos and serve.