Fish Tacos with Quick Pickled Cabbage

2 cups red cabbage and 1 cup carrots shredded in food processor
3/4 white vinegar, 1/2 cup sugar, 1 tablespoon kosher salt - for dressing
1 Lb fresh or frozen tilapia - or really any white fish
1/2 cup bottled lime vinaigrette dressing - marinade for fish
salt and pepper to taste
flour tortillas - 6-7 inch
avocado, very thinly sliced
fresh jalapeno - seeded and very thinly sliced
cilantro

prepare the cabbage and carrots. Bring vinegar to boil, add salt and sugar - mix with slaw and refrigerate an hour - Thaw fish and add vinaigrette - put back in refrigerator for about 30 minutes.

Coat broiler pan with cooking spray. In preheated broiler, broil for 6-8 minutes 4-5 inches from flame or until flakes easily with fork - salt and pepper the fish to taste. Break fish apart in large chunks.

Put fish on flour tortillas with slaw, avocado, jalapeno and cilantro.

About 420 calories per taco

Based on recipe in Publix Family Style magazine