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In the hot, muggy, summer months dinner should consist of something light and fresh. Check out Melissa Webb's recipe for fresh fish tacos.

Fresh Fish Tacos

2 tablespoons vegetable oil
1 pound mild fish fillets (such as fresh water bass, catfish or tilapia)
1 teaspoon taco seasoning
3 tablespoons fresh or bottled lime juice, divided
3 tablespoons honey
1/2 cup low fat mayonnaise
2 cups coleslaw mix
1/2 medium onion, finely chopped
8 4.5-nice soft corn tortillas

Optional toppings:
Fresh chopped cilantro, sliced avocado, shredded cheddar cheese and sliced bell pepper.

1. In a large skillet over medium high heat, warm the vegetable oil. Add the fish and sprinkle with 1 tablespoon of lime juice and taco seasoning.
2. Cook the fish until it begins to turn white around the edges. Flip and cook until the fish flakes easily with a fork. Remove to a platter and cover with aluminum foil to keep warm.
3. While the fish cooks, stir together remaining lime juice, honey and mayonnaise in a large bowl. Add the coleslaw mix and onion to the dressing and mix to coat. If desired add about 1/2 cup chopped cilantro to the cabbage mixture.
4. Wrap tortillas in a damp paper towel and place on a microwave safe plate. Microwave for one minute until warm and pliable.
5. Place 2 ounces of fish and 1/3 cup of coleslaw mixture on each tortilla. Add toppings of choice if desired!