Yummy Fish Tacos

Fish tacos


1/4 cup lemon juice
1 tbsp olive oil
3 garlic cloves, minced
1 lb halibut or tilapia fillets

Sauce:
2 medium ripe avocados, divided
1/4 cup fat free sour cream
1/4 cup reduced fat mayo (i use the olive oil kind)
1 tbsp lime juice
1 garlic clove, minced
1 tsp dill weed
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp dried parsley
dash cayenne pepper

Salsa:
1 medium tomato, seeded and chopped
1 small red onion, chopped
4 1/2 tsp chopped seeded jalapeno pepper
1 tbsp minced fresh cilantro
1 1/2 tsp lime juice
1 garlic clove minced
1/8 tsp salt

Tacos:
8 flour tortillas
2 cups shredded cabbage (or lettuce)

In a large resealable plastic bag combine lemon juice, olive oil and garlic. Add the fish seal bag and turn to coat. Refrigerate 30 min.

For Sauce and salsa peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl, stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil fish 4-6 in from the heat for 8-10 min or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tbsp sauce and 1/4 cup salsa.

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