Fish Taco Sliders

Prep: 15 minutes plus marinating
Grill: 7 minutes • Serves: 4

1. Cod: In 8-1/2 x 11-inch baking dish, add 4 cod fillets (about 5 ounces each).

2. Marinade: Pour 1 cup mojito lime marinade mix over cod; refrigerate 1 hour, turning once.

3. Coleslaw: Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, stir 2 cups packed coleslaw mix and 2 tablespoons mojito lime marinade mix. Makes about 1 cup.

4. Buns: Remove cod from marinade; discard marinade. Pat cod dry with paper towel; sprinkle with 1/2 teaspoon each salt and pepper. Place cod on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 145°, turning once.

5. During last minute of cooking, place 8 slider buns, cut side down, on hot grill rack; cook 1 minute or until toasted. Transfer cod to cutting board; cut cod crosswise in half.

6. Avocado: Serve cod pieces in buns topped with coleslaw mix, 1 peeled, pitted and sliced avocado and optional toppings: bibb lettuce leaves, sliced red onion and/or sliced tomato, if desired.

Approximate nutritional values per serving (2 sliders):
439 Calories, 15g Fat (2g Saturated), 54mg Cholesterol, 672mg Sodium,
52g Carbohydrates, 7g Fiber, 12g Sugars, 7g Added Sugars, 32g Protein

Dietitian’s Dish:
> White fish is less fatty than some other types (like salmon or tuna). Regardless, they still have omega-3 fatty acids and are heart healthy. Eating fish or seafood twice a week is recommended.