1 lb. orange roughy or other boneless, skinless fish fillet
3 Tblsp lime juice
1/2 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili powder (optional)
8 whole grain high-fiber or stone-ground corn tortillas
1/2 avacado, diced and lightly mashed
1/3 cup low-fat Mexican or pepper jack cheese, shredded
1/2 cup prepared salsa
4 Tblsp fresh cilantro, chopped
1 1/2 cups cabbage, finely shredded
Canola cooking spray
Hot sauce (optional)
Instructions
Place the fish in a shallow baking dish and sprinkly with the lime juice, paprika, salt, black pepper and chili powder (if desired). Cover and refrigerate to marinate for about 30 minutes.
Preheat the over to 350°F. Lightly coat a 24x12 piece of foil with cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upwards to seal in the fish. Place the foil packet in the oven and cook for 7 to 10 minutes, or until the fish is opaque.
Wrap the tortillas in foil and place them in the oven to warm for 2 minutes.
Assemble tacos by spreading about 1/8 of the mashed avacoado on each totilla and top with 1/8 of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage and hot sauce (if desired).