Liven up your rotation of weeknight dinners with fish tacos. It's ready quickly especially when paired with prepared deli coleslaw.
Mix coleslaw and cilantro in medium bowl. Cover. Refrigerate until ready to serve.
Mix cornmeal, chili powder, salt and garlic powder in shallow dish. Coat fish evenly with cornmeal mixture.
Heat oil in large nonstick skillet on medium heat. Add fish; cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas topped with coleslaw.
Serving Suggestion: Serve fish tacos with assorted toppings, such as thinly sliced red onion, sliced avocado and lime wedges.