<http://schema.org/recipeInstructions>
" From limes, grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In medium bowl, combine lime juice, carrots, cilantro, and 1/4 teaspoon salt; set carrot slaw aside. Makes 3 1/2 cups. In another medium bowl, stir lime peel, yogurt, avocado, and 1/4 teaspoon salt until blended; set avocado sauce aside. In 12-inch nonstick skillet, heat oil on medium 1 minute. Sprinkle tilapia with chili powder and 1/4 teaspoon salt to season both sides. Add tilapia to skillet, in 2 batches, and cook 7 to 8 minutes or until opaque throughout, turning over once. Transfer tilapia to clean plate as they cook; keep warm. Place stack of tortillas between damp paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm. To serve, fill tortillas with carrot slaw, tilapia, and avocado sauce. Serve extra carrot slaw on the side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9558/fish-taco-carrot-cilantro-slaw-recipe/?src=shelter_footer>