Fish Tacos with Avocado Cream

This was fantastic!! fishtacos

Fish Tacos & Avocado Cream
1 pound tilapia or other white fish
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper
5 flour tortillas, low carb, medium
2 c. Shredded Cabbage

For the avocado cream
1 TB lime juice
1 ripe avocado
3/4 tsp cumin
1/4 tsp salt
2 TB light mayo

Preheat oven to 375 degrees. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. Place the fish in the oven and bake for about 10 minutes until the fish is flaky. While the fish is cooking place the avocado, cumin, salt, lime juice, and light mayo in a food processor and blend until smooth and creamy. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the 1-2 tbsp of avocado cream per taco.
Yield: 5 servings. Per serving=303 Calories; 14g Fat (38.3% calories from fat); 23g Protein; 27g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 570mg Sodium.

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