"biggest Loser" Fish Tacos

Ingredients

Fish

• 1 lb skinless fish fillet, orange roughy or red snapper
• 3 tablespoons lime juice
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder (optional)

Tacos

• 8 tortillas, whole grain high fiber or stoneground corn tortillas
• 1/2 avocado, diced and lightly mashed
• 1/3 cup shredded cheese, low fat Mexican or monterey jack pepper cheese
• 1/2 cup salsa
• 4 tablespoons chopped fresh cilantro
• 1 1/2 cups finely shredded cabbage
• hot sauce (optional)

Directions

1. 1

   To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).

2. 2

   Cover, refrigerate, and marinate for about 30 minutes.

3. 3

   Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).

4. 4

   Lightly coat a 24' X 12" piece of foil with olive oil cooking spray.

5. 5

   Place the fish in a single layer in the center of the foil.

6. 6

   Fold the foil over the and fold the ends upward to seal in the fish.

7. 7

   Place the foil packet on the preheated grill.

8. 8

   Cook for 7 to 10 minutes, or until the fish is opaque.

9. 9

   Remove from the grill.

10. 10

    To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.

11. 11

    Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.

12. 12

    Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.