YIELD: 12 SERVINGS, 2 TACOS PER SERVING

For Cilantro-Lime Mayonnaise:

1 Tbsp. + 1 ½ tsps. fresh lime juice

2¼ tsps. chopped fresh cilantro

1½ cups low fat mayonnaise

For Orange and Jicama Slaw:

1 ½ Tbsps. olive oil

3 Tbsps. cider vinegar

⅛ tsp. each salt and cracked black pepper

1 lb., 1 oz. peeled and sectioned oranges (88 count)

3 oz. red onion, sliced ⅛"

3 oz. red pepper, diced ½"

8½ oz. peeled jicama, julienne ½" × 1 ½"

1 lb., 14 oz. tilapia

2 Tbsps. vegetable oil spray

½ tsp. salt

¼ tsp. freshly ground black pepper

24 (6") flour tortillas

12 oz. shredded green cabbage

6 oz. thin julienne cut red onion

1 lb., 2 oz. peeled and pitted ripe fresh mango, thin julienne cut

½ cup fresh cilantro, chopped

1. For Cilantro Lime Mayonnaise: Blend together lime juice, cilantro and mayonnaise. Hold refrigerated and use within 3 days.

2. For Orange and Jicama Slaw: Combine oil, vinegar, salt and pepper; mix well. In a separate bowl, combine remaining ingredients; toss gently with dressing to coat. Hold refrigerated and use within 24 hours.

3. Cut tilapia into about 1 ¼ oz. portions. Spray each with cooking spray and season with salt and pepper. Grill on clean oiled grill until marked on both sides and cooked through.

4. Hold hot for service, no longer than 30 minutes. Warm tortillas on griddle until soft and pliable.

5. In each tortilla, place: ½ oz. cabbage, 1 piece grilled tilapia, ¼ oz. onion, ¾ oz. mango and 1 tsp. cilantro. Drizzle with ½ Tbsp. Cilantro-Lime Mayonnaise. Serve 2 soft tacos per order with 3 oz. Orange and Jicama Slaw.

Photo and recipe: Chuck Hatfield, director of product development, Sodexo Corporate Services