Fish Tacos w/an Avocado Cream Sauce

My husband gets tired of endless chicken dinners... so I try'n switch it up (even tho I am not a huge fan of fish!) These are made with tilapia, but could also be made with red snapper. 

They are really easy to make! While the fish is in the oven, you can prep the avocado sauce, & lime slaw. 

Here is all of what you will need:

(yields about 6 tacos)

roughly 1 lb fish

1 avocado

2 Tbsp greek yogurt (or sour cream)

1 small jalapeno, diced thinly

1 Tbsp finely chopped red onion

1 Tbsp chopped cilantro

3 limes

1 small napa cabbage

1 Tbsp vegetable oil

tomatoes (optional)
Tortillas

1) Line a baking dish or cookie sheet with foil, and lay fish across. Season with salt and pepper, and bake. (Again, I used tilapia, and cooked them for 25 minutes at 375.)

Ok, now time to make the "guacamole!"

Mash together the avocado, greek yogurt, onions, cilantro, jalapeno, and juice of 1 lime. 

Slaw time!

I LOVE napa cabbage... it's SO EASY to chop!

Add vegetable oil and juice of 1 lime to chopped cabbage. (I might add a teaspoon or so of sugar to cut the citrus flavor next time.)

By this time the fish should be almost ready! Another easy thing here is that fish flakes apart PERFECTLY! 

My husband preferred to eat them as tostadas... but however you eat them, they're deliciously refreshing!