Ingredients
- 1 lb firm white fish fillet
- 3 tablespoons fresh lime juice
- 12 teaspoon paprika
- 12 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 12 teaspoon chili powder (to taste)
- 8 high fiber whole wheat tortillas or 8 stone-ground corn tortillas
- 12 avocado
- diced and slightly mashed
- 13 cup shredded low-fat Mexican cheese blend or 13 cup shredded low-fat monterey jack pepper cheese
- 13 cup salsa
- 4 tablespoons fresh cilantro
- chopped
- 1 12 cups cabbage
- finely shredded
- hot sauce (optional)
Instructions
- Place fish fillets in a shallow pan and sprinkle with the lime juice and next 4 seasonings.
- Cover and marinate in the refrigerate for approximately 30 minutes.
- Preheat grill or oven to 375.
- Cut a piece of heavy-duty foil large enough to hold the fish fillets and spray with non-stick olive oil spray.
- Close the foil and seal tightly.
- Place the foil package on the grill or in the oven and cook for about 7 to 10 minutes or until fish flakes easily with a fork.
- Wrap the tortillas in foil and heat gently for about 2 minutes.
- Spread about 1/8 of the mashed avocado on each tortilla, top with fish and add remaining toppings.
- Fold and serve immediately.
- Enjoy.
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