1/4 c. reduced-fat sour cream
2 T. chopped fresh cilantro
2 T. fresh lime juice
1 jalepeño, seeded and chopped
1 1/2 t. paprika
1 1/2 t. brown sugar
1 t. dried oregano
3/4 t. garlic powder
1/2 t. salt
1/2 t. ground red pepper
4 - 6 oz. tilapia fillets
1 T. canola or olive oil
8 - 6" flour tortillas (or corn, but they fall apart easier)
1/2 ripe peeled avocado, thinly sliced OR fresh guacamole 4 lime wedges shredded red cabbage
1. Process first 4 ingredients in a food processor; process until smooth.
2. Combine paprika and next 6 ingredients (through red pepper); sprinkly evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desire degree of doneness.
3. Warm tortillas. Divide fish, sour cream sauce and avocado over tortillas. Top with red cabbage. Serve with lime wedges.
cal: 362 fat: 13.6g protein: 37g. carb: 27g fiber 4.7g chol: 79 mg