California Fish Tacos Ww

From WW's Hit the Spot. The original recipe called for red snapper, but catfish works well, too. You can use any firm white fish, so mahi mahi, grouper, tilapia, haddock, or cod will also work to suit your personal preference. (Sole or flounder would be too thin.) 4 WW "thingies" on old plan, but add 2 "thingies" if add 1/4 avocado to each serving. Update 5/4/13: Made these for myself, and I was disappointed: the fish didn't stay hot after flaking, the cabbage-onion mixture overwhelmed the fish, and cold tacos are a waste of calorie expenditure. DH would have preferred lettuce to cabbage, although lettuce has no nutritional value.On the plus side, the lime juice kept the avocado from spoiling. For a better fish taco, try WiGal's WiGal's Cumin-Seasoned Fish Tacos #480852.

• Ready In: 20 mins
• Serves: 4
• Yields: 8 6-inch tortillas

Ingredients

• 1  tablespoon lime juice
• 2  teaspoons olive oil
• 3⁄4 teaspoon chili powder
• 3⁄4 teaspoon coriander powder
• 1⁄4 teaspoon salt
• 3 (1/4lb)  red snapper fillets or 3 (1/4lb)  catfish fillets or 3 (1/4lb)  mahi mahi fillets or 3 (1/4lb)  grouper fillets or 3 (1/4lb)  tilapia fillets or 3 (1/4lb)  haddock fillets or 3 (1/4lb)  cod fish fillet
• 2  cups green cabbage, thinly sliced
• 2  scallions, thinly sliced
• 1⁄2 cup red onion, finely chopped
• 1⁄3 cup fresh cilantro, coarsely chopped
• 8 (6 inch)  corn tortillas, warmed
• 1  ripe avocado, peeled and cut in 8 wedges (optional)
• 1⁄2 lime, juice of (for optional avocados)
•  salt and pepper, to taste (optional)

Directions

1. Spray a 7x11-inch baking dish with nonstick spray.
2. Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
3. Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
4. Stir together all the remaining ingredients except the tortillas in a medium bowl.
5. Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
6. Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.