FISH TACOS & GUACAMOLE
Ingredients:
2 c. angel hair coleslaw mix
1-1/2 t. canola oil
1-1/2 t. lime juice
GUACAMOLE:
1 medium ripe avocado, peeled  
& quartered
2 T. fat-free sour cream
1 T. finely chopped onion
1 T. minced fresh cilantro
1/8 t. 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”), warmed
Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno peppers

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.
Recipe by www.tasteofhome.com