Fish Tacos With Avocado

Ingredients

• Tilapia

  Kroger

  4 fillet or 452g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Cabbage, Shredded

  H-E-B

  1 cups or 57g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Pico de gallo

  Campbell soup company, pace

  1 cup or 256g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ⅓ cup or 82g

• Mayonnaise

  Regular, with salt

  ⅓ cup or 73g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

Directions

1. Heat the oil in a pan over medium high heat. Coat the fish with the taco seasoning.
2. Place the fish in the pan and cook for 3-4 minutes on each side or until just cooked through.
3. In a small bowl, mix together the plain yogurt, mayonnaise and 2 teaspoons of water.
4. To assemble the tacos: divide the cabbage evenly between 8 corn tortillas. Break up the fish into large pieces and add it on top of the cabbage.
5. Finish the tacos with the pico de gallo, avocado and drizzle of white sauce. Serve.