Easy Grilled Fish Tacos

Ingredients

• 4 (4 ounce) skinless halibut or other firm white fish fillets

• 1/4 cup plus 3 tablespoons salsa verde (tomatillo salsa), divided

• 1 cup fresh packaged shredded cole slaw mix (shredded cabbage and carrots)

• 1/4 cup reduced fat sour cream

• 1/4 cup chopped cilantro

• ½ (3.8 oz.) can of Lindsay® Sliced Black Ripe Olives, drained

• 8 corn tortillas, warmed according to package directions

Cooking Directions

1. Combine cole slaw mix, sour cream, cilantro and olives in a medium bowl and let sit while you grill the fish.

2. Heat oiled grill to medium-high heat.

3. Grill fish fillets for 3 to 4 minutes. Turn the fillets, spoon 1/4 cup of the salsa over the fish and continue to grill an additional 3 to 4 minutes or until fish is opaque.

4. Break fish into large chunks; place in tortillas and top with olive mixture.