Fish Tacos with Avocado Crema

This is a light version of the classic fish taco – lots of veggies too.

12 oz shredded green cabbage
1/4 c TBSP chopped cilantro
3 TBSP lime juice
1/8 tsp salt

Toss in a bowl and set aside.

Avocado Crema:
4 TBSP fat free sour cream
1 TBSP lime juice
1 avocado
1 jalapeno
1/4 c cilantro
1/4 tsp salt

Process in food processor until smooth.

Tomato Sauce:
1 onion sliced thin
4 cloves garlic smashed
1 14 oz can diced tomatoes, drained
1 4.25 oz diced green chiles
1 tsp cumin
Salt and pepper

Cook in a non stick skillet until onions are soft and most of the liquid cooked off, about 10 min over medium heat. Keep warm.

1 lb mahi mahi or cod
Salt and pepper
Corn taco shells

Season fish with salt and pepper. Spray a grill, heat over medium high heat, grill fish 3 – 4 min per side until cooked through.

To serve, heat tortillas in a hot skillet for 30 – 40 seconds per side. Fill with tomato mixture, slaw, fish and drizzle with crema.

Serves 4, 2 tacos each.


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