freshly squeezed lime juice
1 lb. white fish (striped bass, tilapia, cod)
3 tbsp. freshly squeezed lime juice
1 tbsp. cilantro
1/2 avocado chopped
1/3 cup light sour cream
red cabbage, shredded
cole slaw, shredded
6 inch flour tortillas
Squeeze the juice from two limes and marinate the fish in the juice of one lime for a few minutes.
Spray the grill with PAM. Place the fish on the grill and turn after 3-4 minutes or when the pink starts to disappear. Cook on the second side for another 2-3 minutes.
While the fish is grilling, mix the lime juice, sour cream, avocado and cilantro together.
I like to warm my tortillas in the oven at 325 degrees for a few minutes to get them a little crispy.
Assemble the warmed tortillas with the sour cream mixture, shredded red cabbage and cole slaw, and fish.
Enjoy - Susan