Fish Tacos with Avocado Sauce

Fish Tacos with Avocado Sauce

Recipe from Taste of Home magazine

(recipe seems much more intimidating that tit really is since most can be made earlier in the day)

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 mayonnaise

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 flakes

Dash cayenne pepper

Salsa:

1 Medium tomato, seeded and chopped

1 Small red onion, chopped (I used WAY less)

4 - 1/2 tsp chopped seeded jalepeno 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

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 avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut 4-6 inches 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 Tbsp sauce and 1/4 cup salsa.