1-2 fish filets (1 per person) You can use grouper, mahi-mahi, red snapper, cod, tilapia, and even halibut.
Freshly ground black pepper
2 tablespoons canola oil
8 corn or (low carb flour tortillas, my fav!) tortillas
1 avocado, diced
1/4 cup diced red onion and 3/4 cup finely shredded red cabbage OR any diced cabbage/lettuce/greens you have on hand)
1/4 cup minced fresh cilantro (best part)
2 limes, quartered
Pat fish dry with paper towels and season both sides with salt and pepper.
Heat oil in a large frying pan over medium-high heat. When oil is heated, Cook 3 to 5 minutes per side. Remove fish from the heat, and divide into taco sized portions.
Assemble tacos: Top each tortilla with fish, avocado, onion, cabbage, cilantro, and a generous squeeze of lime juice.
I added a side salad with Bolthouse Farms salsa ranch dressing. Made for a quick dinner!
Want to top those tacos with sour cream? Try nonfat plain greek yogurt as a sub! (I season mine with some cayenne pepper, salt and lime juice).