2 cloves garlic, minced
4 radishes, thinly sliced
1 TBS fresh Aji Charapita pepper finely chopped or Charapita Paste
3 Tbsp. chopped fresh cilantro
2 Tbsp. lime juice
3 cups coleslaw blend (cabbage slaw mix)
8 corn tortillas (6 inch), warmed
1 avocado, chopped

1. Heat oven to 350ºF.

2. Place fish in single layer on baking sheet sprayed with cooking spray.

3. Mix 1 Tbsp. dressing, garlic and chili powder until blended & spread over fish.

4. Bake 20 min. or until fish flakes easily with fork.

5. Meanwhile, combine remaining dressing, radishes, peppers, cilantro and lime juice.

6. Add to coleslaw blend; mix lightly.

7. Flake fish; place on tortillas.

8. Top with coleslaw and avocados.

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