California Fish Tacos Ww

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 tablespoon lime juice
• 2 teaspoons olive oil
• 3/4 teaspoon chili powder
• 3/4 teaspoon coriander powder
• 1/4 teaspoon salt
• 3 (1/4 lb) red snapper fillets or 3 (1/4 lb) catfish fillets or 3 (1/4 lb) mahi mahi fillets or 3 (1/4 lb) grouper fillets or 3 (1/4 lb) tilapia fillets or 3 (1/4 lb) haddock fillets or 3 (1/4 lb) cod fish fillet
• 2 cups green cabbage, thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup red onion, finely chopped
• 1/3 cup fresh cilantro, coarsely chopped
• 8 (6 inch) corn tortillas, warmed
• 1 ripe avocado, peeled and cut in 8 wedges (optional)
• 1/2 lime, juice of (for optional avocados)
• salt and pepper, to taste (optional)

Recipe

• 1 spray a 7x11-inch baking dish with nonstick spray.
• 2 stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
• 3 cover with plastic wrap and vent one corner. microwave on high until the fish is just opaque in the center, about 3 minutes. break the fish into flakes.
• 4 stir together all the remaining ingredients except the tortillas in a medium bowl.
• 5 top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. fold the tortillas in half.
• 6 serve a plate of dressed avocado wedges alongside. halve, pit, and peel an avocado. cut into wedges and arrange on a plate. squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.