Fish Tacos

Ingredients
2 limes
4 cups shredded cabbage mix (for coleslaw)
1/2 cup reduced-fat sour cream
1 tbsp olive oil
1 1/4 tilapia fillets
1/4 tsp ground chipotle chili pepper
1/4 tsp salt
8 tortillas
1 cup salsa

Grate 2 tsp lime zest and squeeze 1/4 cup lime juice.
In large bowl, combine coleslaw mix and lime juice; set aside.
In small bowl, stir lime zest into sour cream; set aside.
In a skillet, heat oil over medium-high heat.
Sprinkle chili pepper and salt over tilapia fillets.
Place fish in skillet and cook 5-6 minutes, turning over once.
Remove fillets from pan and cut into pieces.
Place fish into each tortilla and top with slaw, sour cream, and salsa.