Spicy U.S. Farm-Raised Fish Tacos (entrée)

4 (4-6 oz.) U.S. farm-raised white fish fillets (tilapia, catfish, sea bass or trout) fresh or thawed if frozen
1 (7.76-oz.) can chipotle chili sauce
2 Tablespoons mayonnaise
1/4 cup tomato paste
1 (12-16-oz) bag slaw mixture or salad greens
1/4-1/2 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup Ranch or cucumber dressing
2 Tablespoons lime juice
4 (8-inch) flour tortillas, warmed

In a large shallow dish combine chipotle sauce, mayonnaise and tomato paste; stir to blend. Lay fillets in dish and coat with paste mixture. Marinate fish for at least 15 minutes. Coat a large skillet with vegetable spray or 1 tablespoon olive oil and add fillets. Cook over medium heat for 5-7 minutes on each side (internal temperature of 145F), charring slightly. In a bowl combine slaw mix, cilantro, green onions and dressing; toss to mix. Place in each warm tortilla the slaw mix and top with fish fillet; drizzle with fresh squeezed lime juice. Yield: 4 servings

If desired , break fillets into pieces. Can also be served with pico de gallo, salsa, sour cream or guacamole.