Fish Tacos with Guacamole
Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
Ingredients
- 2 cups angel hair coleslaw mix
- 1-1/2 teaspoons canola oil
- 1-1/2 teaspoons lime juice
- GUACAMOLE:
- 1 medium ripe avocado, peeled and quartered
- 2 tablespoons fat-free sour cream
- 1 tablespoon finely chopped onion
- 1 tablespoon minced fresh cilantro
- 1/8 teaspoon salt
- Dash pepper
- TACOS:
- 1 pound tilapia fillets, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons canola oil
- 8 corn tortillas (6 inches), warmed
- Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper
