Quick Fish Tacos with White Sauce and Spicy Slaw

• • • 10 small corn tortillas
    • 1 (19 oz) box frozen battered white fish fillets
    • Lime wedges, for serving

• • • ½ cup plain yogurt                                            
    • ½ cup Food Club mayonnaise                       
    • ½ cup Food Club sour cream                          
    • 2 tablespoons lime juice                                  
    • 2 tablespoons minced capers                         
    • ½ teaspoon Italian seasoning                        
    • 1 teaspoon cumin
    • ½ teaspoon dill weed
    • ½ teaspoon garlic salt                                      
    • 1 teaspoon dry minced onion
    • pinch of cayenne pepper

• • • 1 (10 oz) pkg shredded cole slaw
    • 1 tablespoon lime juice
    • 1 tablespoon honey
    • ¼ cup Food Club Italian dressing
    • ¼ small red onion, minced
    • ¼ bunch fresh cilantro, chopped

• • • Preheat oven to 425°F.
    • Wrap corn tortillas in foil.
    • Line a baking sheet with aluminum foil.
    • Add frozen fish fillets in a single layer.
    • Bake in preheated oven for 20 minutes.
    • Remove pan, turn fillets over, return pan to the oven and add foil wrapped tortillas and cook for an additional 10 minutes or until fillets are hot and crispy.
    • Cut each fillet in half lengthwise. 

• • • Mix all ingredients together in a medium bowl.
    • Taste and adjust seasonings as needed.
    • Chill until ready to serve.

• • • Whisk together Italian dressing, honey, and lime juice. In a large bowl, mix shredded slaw, red onion, and cilantro.
    • Add dressing and toss to coat.
    • Chill at least 1 hour before serving.

• • • Add crispy fish fillet to a tortilla, top with slaw and a spoonful of white sauce.
    • Serve with lime wedges.