Ingredient

• 2 cups angel hair coleslaw mix
• 1/4 cup plain Greek yogurt
• 3 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• TACOS:
• 1 pound salmon fillets
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 corn tortillas (6 inches), warmed
• Optional: Lime wedges, sliced radishes and sliced jalapeno

1. In a small bowl, combine the first 7 ingredients; cover and refrigerate until serving.
2. In a small bowl, combine chili powder, salt, cumin, garlic powder and pepper; rub over both sides of salmon. In a large skillet, heat oil over medium heat; add fish. Cook until fish just begins to flake easily with a fork, 3-4 minutes on each side.
3. Remove fish to cutting board. Gently flake into bite-size pieces.
4. Place fish in tortillas and top with coleslaw. If desired, serve with lime, radishes and jalapeno.