-2 tablespoon fresh squeezed lime juice
-6 oz halibut, cut into bite-sized pieces
-1 tablespoon olive oil
-1/2 cup green cabbage, shredded
-1/4 cup red cabbage, shredded
-1/4 cup green onions, chopped
-1/4 cup nonfat sour cream
-1/4 cup salsa
-2 Ezekiel tortillas
-lime wedge
-In a medium-sized bowl, combine lime juice and fish and toss to coat.
-Heat oil in a nonstick skillet to medium high heat. Add fish and sauté for about 5 minutes or until done.
-In a medium-sized bowl, combine green and red cabbage, and green onions. In a separate bowl, stir together sour cream and salsa and mix well.
-Heat tortillas over stove top or in microwave until warm and soft. Spoon 1/4 cup of cabbage mixture in center of tortilla then equally divide fish and place on top of cabbage vegetables. Top with salsa blend and a squeeze of fresh lime juice.