Fish Tacos with Avocado Sauce

By bakers_delight85

Ingredients

• SAUCE:
• 1/4 cup lemon juice
• 1 Tbsp. olive oil
• 3 garlic cloves, minced
• 1 pound halibut or tilapia fillets
• 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
• 4-1/2 tsp. chopped seeded jalapeno pepper
• 1 Tbsp. minced fresh cilantro
• 1-1/2 tsp. lime juice
• 1 garlic clove, minced
• 1/8 tsp. salt
• TACOS:
• 8 flour tortillas (6 inches)
• 2 cups shredded cabbage

Details

Servings 4

Preparation

Step 1

In a large resealable plastic bag, combine lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.
For the sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cub 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.