From inthekitchenwithkath.com
(Adapted from Cooking Light’s The New Way to Cook Light)
Serves 4 (2 tacos each)
¼ cup reduced fat sour cream
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and chopped
1 cup thinly sliced white onion
1½ teaspoons paprika
1½ teaspoons brown sugar (I used maple sugar.)
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon oil
4 (6-ounce) lingcod fillets (or fish of your choice)
8 (6-inch) corn tortillas
½ ripe avocado, thinly sliced
4 lime wedges
1. Put the sour cream, cilantro, lime juice, and jalapeno pepper in a food processor and process until smooth. (My small processor worked fine.) Put in a bowl and stir in the sliced onions.
2. Stir the paprika, sugar, oregano, garlic powder, salt, cumin, and cayenne pepper together in a small bowl.
3. Coat the fish fillets on both sides with the spice mixture. Use all of it.
4. Preheat the oven to warm. Heat a cast iron skillet over medium heat until hot. Put the tortillas in the dry skillet, heating them for about 30 – 40 seconds on each side. When all of the tortillas are done, wrap them in foil and keep them in the warm oven.
5. Add the oil to the skillet and heat until it’s hot. Add the fish fillets and cook until the fish flakes easily with a fork, about 3 minutes on each side.
6. Divide the sour cream mixture, fish, and avocado slices evenly between the tortillas. Serve with lime wedges.