Foil Packet Ancho Fish Tacos with Pineapple Slaw

Ingredients

• 4 large filets of sole 
• 1 tbsp extra virgin olive oil
• 2 limes 
• 1 tsp ancho chili powder
• 1/4 tsp each, salt and pepper
• 2 tbsp diced jalapeno pepper
• 1 1/2 cups coleslaw mix (chopped cabbage, carrots)
• 1/2 cup chopped cilantro
• 1 cup fresh pineapple cut into tidbits
• 1 tbsp honey
• 1/4 cup sour cream 
• 1/4 mayonnaise
• 8 low carb soft taco shells

Directions

1. Lay 2 the sole filets onto a large tinfoil sheet that's been treated with olive oil or cooking spray. 
2. Lightly brush or mist the fish with more olive oil, and then squeeze the juice of one fresh lime over all. Sprinkle with salt, pepper, jalapeno pepper, and the ancho chili powder.
3. Mix together the coleslaw, cilantro, pineapple, honey, sour cream, and mayonnaise. 
4. Heat your grill to 500. Place the tinfoil package onto the grill and cook for 2-3 minutes a side.
5. Serve in taco shells with the slaw.