4th Annual Cooking Light Ultimate Reader Recipe Contest

It is that time of year when Cooking Light begins accepting submissions for their Annual Ultimate Reader Recipe Contest. One of the requirements for the recipe is that it must include one of their sponsor products. I chose Nakano Seasoned Rice Wine Vinegar from their list of sponsors. I decided that I wanted to enter this year since I have come up with some great creations over the past year. I revamped an old recipe for fish tacos and came up with a recipe to enter in the "Family Dinner" category. The recipe I submitted is for Tuna Tacos with Marinated Slaw. Enjoy!

Tuna Tacos with Marinated Slaw

Ingredients:
4 cups shredded green cabbage
3 tablespoons Nakano Seasoned Rice Wine Vinegar
2 tablespoons minced fresh cilantro
1 tablespoon diced pickled jalapenos
1 cup reduced-fat sour cream
1 tablespoon hot sauce
1 teaspoon chili powder
3/4 cup flour
4 tablespoons taco seasoning
2 pounds tuna fillets, cut into bite-size pieces
2 tablespoons olive oil
16 flour tortillas
1 cup Pico de Gallo or fresh salsa

Directions:
1) Combine first four ingredients in a medium bowl. Toss well, cover, and refrigerate.
2) Combine sour cream, hot sauce, and chili powder in a small bowl. Mix well, cover, and refrigerate.
3) Heat oil in a large nonstick skillet over medium-high heat. Combine flour and taco seasoning. Dredge fish in flour mixture. Add fish to pan and sauté for 4 minutes or until desired degree of doneness.
4) Warm tortillas according to package directions. Spread a spoonful of sour cream mixture down the center of tortillas. Top with 1/4 cup of marinated slaw. Divide fish evenly among tortillas and top with spoonful of Pico de Gallo; fold in half.

Yields 8 servings (Serving Size: 2 fish tacos)