All you need:
2 c. Hy-Vee coleslaw mix
1 c. fresh pineapple pieces
3 tbsp diced red bell pepper
1 green onion, sliced
3 tbsp Hy-Vee plain Greek yogurt
3/4 tsp Hy-Vee salt, divided
2 1/4 tsp sriracha sauce, divided
2 tbsp Hy-Vee Select olive oil
2 tsp Hy-Vee chili powder
2 (12 oz each) pkg Hy-Vee frozen mahi mahi fillets, thawed
12 (6-inch) flour or corn tortillas
1 small lemon, cut into 8 wedges
All you do:
Oil grill rack. Preheat grill for direct cooking to medium-high heat.
For pineapple slaw, in a medium bowl combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha; set aside.
In a medium bowl, combine olive oil, chili powder and remaining 1/2 teaspoon salt; dip both sides of fish fillets in oil mixture to coat. Place fish skin-side-down on grill rack. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork. Transfer to a plate; keep warm.
Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
Break fish into bite-size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from 2 lemon wedges over fish. Divide fish and slaw among tortillas. Serve with remaining lemon wedges for squeezing over tacos.
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 2g
Trans fats: 0g
Daily nutritional values:
20% vitamin A
45% vitamin C