Ingredients

Preparation, cooking time, 30 minutes

1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
Olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi or halibut)
4 whole-wheat tortillas
1 cup shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 cup onion, thinly sliced
1/2 cup chopped tomato

Directions

Mix sour cream, mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate. Combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl. Preheat broiler and spray broiler pan with olive oil spray. Brush lime juice and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches from heat for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork. Meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm. Break fish into large flakes, and spoon into tortillas. Top with cabbage, avocado slices and a scant tablespoon of sour cream sauce. Serve with lime wedges, onions and tomatoes. Makes 4 hearty tacos.

Nutrition information per serving: 404 cal., 11 g total fat (2 g saturated), 26 mg chol., 546 mg sodium, 48 g carbo., 4 g fiber, 18 pro.