|Serving Size: 1 taco|
|Choices: Starch 2, Vegetable 1, Lean meat 4|
- Makes: 4
- Serving Size: 1 taco
|1||lb.||tilapia or other similar white fish fillets|
|2||Tbsp.||fresh lime juice|
|2||garlic cloves, minced|
|1||cup||plain nonfat yogurt (preferably Greek-style)|
|1 1/2||Tbsp.||nonfat mayonnaise|
|2||Tbsp.||mild or hot salsa|
|Fresh ground pepper to taste (not included in nutritional analysis)|
|1||cup||shredded green or red cabbage|
|1||large||tomato, seeded and diced|
|4||(8-inch) whole-wheat tortillas|
|4||thin slices fresh avocado|
- To prepare the fish: Combine the fish with the lime juice, olive oil, chili powder, and garlic in a bowl, and let marinate for 30 minutes to 1 hour, covered, in the refrigerator.
- Meanwhile, combine all the ingredients for the sauce and set aside.
- Prepare the vegetables; set aside.
- Remove the fish from the refrigerator, and heat the oven to broil. Cover a broiler pan with foil, and coat with cooking spray. Broil the fish for about 4 to 5 minutes per side until fish is cooked through. Remove from oven. Let fish cool slightly; flake into large pieces.
- Heat each tortilla in a large skillet over medium heat, cooking the tortilla on each side for about 2 minutes until lightly browned.
- Spread the inside of each tortilla with about 1 Tbsp. of the sauce. Divide the fish among the tortillas and top with some of the vegetables. Fold over the tortilla to form a taco and garnish with a slice of avocado. Drizzle additional sauce over each taco.