Yield: 4 servings

Ingredients:

Tacos:

1 tbsp canola oil
2 limes, juiced
2 tsp chili powder
¼ cup chopped fresh cilantro leaves
1 ¼ pounds tilapia fillets
Cooking spray
8 corn tortillas, heated

Toppings (optional):

½ avocado, mashed
¼ cup Greek plain fat-free yogurt
1 tsp hot sauce
½ cup salsa from a jar
¼ head purple cabbage, shredded

Instructions:

1.  In a medium bowl, whisk together the oil, lime juice, chili powder, and cilantro. Add the fish and marinate in the refrigerator for 15 to 20 minutes.
2. Remove the fish from the marinade. Coat a large sauce pan with cooking spray. Saute the fish over medium heat for 2-3 minutes per side.
3. Remove the fish from the pan and flake with a fork.
4. In a small bowl combine the avocado, yogurt, and hot sauce. Evenly divide the fish among 8 tortillas. Top with 1 ½ tablespoons of avocado mixture. Top each taco with 1 tablespoon salsa and purple cabbage.

Source: American Diabetes Association 

Nutrition Facts (estimated):

Serving: 2 tacos