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A healthy, colorful dinner!
For the slaw:
Mix together all of the slaw ingredients in a large bowl. Refrigerate until ready to serve.
For the fish:
Mix chili powder, garlic salt, salt, cumin and cayenne in a small bowl. Add juice of one lime and mix thoroughly.
Heat a grill pan on medium-high heat with olive oil in pan. Brush both sides of fish with seasoning. Grill the fish for 5 minutes on each side, or until it flakes with a fork.
Lay grilled fish on a plate and top with a heaping serving of citrus slaw. Enjoy.
Note: You can also warm up a flour tortilla and place fish and slaw inside, eat and enjoy as fish tacos!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!