Directions

  1. Prepare “fish” filets as label directs; transfer to a cutting board and coarsely chop.
  2. Stir yogurt and gochujang in a large bowl; fold in coleslaw. Makes about 2 cups.
  3. Heat tortillas, in batches if necessary, on a griddle or in a large skillet over medium-high heat 4 minutes or until lightly browned, turning once. Serve filets in tortillas topped with coleslaw mixture, onion, pineapple and cilantro, if desired. Makes 12 tacos.