1
From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
2
In large bowl, combine coleslaw mix and lime juice; set aside. In small bowl, stir lime peel into sour cream; set aside.
3
In 12-inch skillet, heat oil on medium-high until hot. On sheet of waxed paper, sprinkle tilapia fillets with chipotle chili pepper and 1/4 teaspoon salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile, warm tortillas.
4
To serve, cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla; top with slaw, lime sour cream, and salsa.

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Nutrition Facts
Serving Size 1 (160g) Recipe makes 8 servings The following items or measurements are not included below: packaged coleslaw mix
Calories 169
Calories from Fat 49		(29%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 248mg		10%
Potassium 391mg		11%
Total Carbohydrate 15.2g		5%
	Dietary Fiber 2.5g	10%
	Sugars 1.5g
Protein 16.7g		33%
Vitamin A 160mcg		3%
Vitamin B6 0.2mg		11%
Vitamin B12 1.2mcg		19%
Vitamin C 5mg		9%
Vitamin E 0mcg		1%
Calcium 56mg		5%
Iron 0mg		5%
detailed view... how is this calculated?

Fish Tacos