Ingredients
1/4 cup lemon juice1 tablespoon olive oil3 garlic cloves, minced1 pound halibut or tilapia filletsSAUCE:2 medium ripe avocados, divided1/4 cup fat-free sour cream1/4 cup reduced-fat mayonnaise1 tablespoon lime juice1 garlic clove, minced1 teaspoon dill weed1/4 teaspoon ground cumin1/4 teaspoon dried oregano1/4 teaspoon dried parsley flakesDash cayenne pepperSALSA:1 medium tomato, seeded and chopped1 small red onion, chopped4-1/2 teaspoons chopped seeded jalapeno pepper1 tablespoon minced fresh cilantro1-1/2 teaspoons lime juice1 garlic clove, minced1/8 teaspoon saltTACOS:8 flour tortillas (6 inches)2 cups shredded cabbage
Preparation
In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.
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 avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.
Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes 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 tablespoon sauce and 1/4 cup salsa.
