Ingredients
2 cups angel hair coleslaw mix1-1/2 teaspoons canola oil1-1/2 teaspoons lime juiceGUACAMOLE:1 medium ripe avocado, peeled and quartered2 tablespoons fat-free sour cream1 tablespoon finely chopped onion1 tablespoon minced fresh cilantro1/8 teaspoon saltDash pepperTACOS:1 pound tilapia fillets, cut into 1-inch pieces1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons canola oil8 corn tortillas (6 inches), warmedOptional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper
Preparation
In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.
