Fish Tacos with Avocado Sauce

I was inspired by some yummy tacos that we had in Ouray to try a new fish taco recipe I found.  It was a big hit tonight.  Mark and the kids have requested that I make this more often.  Here's the recipe if you'd like to try it...don't be intimidated by the long ingredient list.  I had most of it on hand, and it was very easy to prepare.

Ingredients:
Fish:
1/4 c. lemon juice
1 Tbsp. olive oil
3 garlic cloves, minced
1 lb. tilapia fillets

Sauce:
2 medium ripe avocados--divided
1/4 c. fat-free sour cream
1/4 c. light miracle whip
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
1 jalapeno, chopped and seeded
1 Tbsp. minced fresh cilantro
1 1/2 tsp. lime juice
1 garlic clove, minced
1/8 tsp. salt

Tacos:
8 flour tortillas (6 in.)---although next time, I'm going to try white corn cooked in a little oil
2 cups shredded cabbage

1. In a large resealable plastic bag, combine the lemon juice, oil and garlic.  Add the tilapia, seal bag and turn to coat.  Refrigerate for 30 minutes.

2. Peel and cube avocados.  For sauce, in a small bowl, mash 1/4 c. avocado.  Stir in remaining sauce ingredients.

3. Place remaining avocado in another medium bowl.  Stir in the remaining salsa ingredients.

4. Drain fish and discard marinade.  Broil tilapia 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.

5.  Spread about 1 Tbsp. sauce on each tortilla and top with tilapia.  Top with salsa and cabbage.

Very yummy and good for you!