Recipe from 416 Cuisine.
4 ounces white fish for each serving
3 cups prepared slaw or shredded cabbage
2 T low fat mayonnaise
2 T milk
hot sauce, whatever amount desired or none at all
1 T lime juice
2 T fresh cilantro
1/2 jalapeno, seeded and ribs removed, finely chopped
salt and pepper to taste
Pre-heat oven to 375^. Place each piece of fish on a large piece of aluminum foil that has sprayed with cooking spray. Season fish with salt and pepper and place lemon slices on each piece. Bring together long sides of foil together and fold over two times, leaving space between the foil and fish. Fold the shorter sides under, creating a pouch. Repeat for each piece of fish. Place pouches on a baking sheet and bake at 375^ for about 20 to 25 minutes, until fish is done. Let the pouches stand for a few minutes before opening them and be cautious when you open them, as there will be a lot of steam in the pouches.
While the fish is baking, or the night before, prepare the slaw. Whisk together mayo, hot sauce, milk and lime juice. Set aside. Combine slaw mix and jalapeno and cilantro. Pour mayo dressing over slaw mix and toss together. Add salt and pepper, if desired. Flake fish and serve on warm corn tortillas with slaw on top. Garnish with fresh lime wedges.