Gary Deckman's Fish Tacos

Adapted from The Greatest Loser.

• Ready In: 27 mins
• Serves: 4-8

Ingredients

• FOR THE FISH

• 1  lb  firm  white fish fillet
• 3  tablespoons fresh lime juice
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon chili powder (to taste)

• FOR THE TACOS

• 8  high fiber whole wheat tortillas or 8  stone-ground corn tortillas
• 1⁄2 avocado, diced and slightly mashed
• 1⁄3 cup  shredded  low-fat Mexican cheese blend or 1⁄3 cup  shredded low-fat monterey jack pepper cheese
• 1⁄3 cup salsa
• 4  tablespoons fresh cilantro, chopped
• 1 1⁄2 cups cabbage, finely shredded
•  hot sauce (optional)

Directions

1. Place fish fillets in a shallow pan and sprinkle with the lime juice and next 4 seasonings.
2. Cover and marinate in the refrigerate for approximately 30 minutes.
3. Preheat grill or oven to 375.
4. Cut a piece of heavy-duty foil large enough to hold the fish fillets and spray with non-stick olive oil spray.
5. Close the foil and seal tightly.
6. Place the foil package on the grill or in the oven and cook for about 7 to 10 minutes or until fish flakes easily with a fork.
7. Wrap the tortillas in foil and heat gently for about 2 minutes.
8. Spread about 1/8 of the mashed avocado on each tortilla, top with fish and add remaining toppings.
9. Fold and serve immediately. Enjoy.