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Fish Tacos with Guacamole

TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD: 4 servings.
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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

2 tacos: 308 calories, 12g fat (2g saturated fat), 56mg cholesterol, 299mg sodium, 28g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

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