Here's anothr one. (Guess you figured out by now that I LOVE fish tacos...) Both recipes are from highly successful restaurants and are still on their menus.

NEWPORT FISH TACOS

1/4 c. nonfat sour cream
1/4 c. nonfat mayo
2 tbsp. chopped cilantro
1 tsp. chili powder
1 tbsp. lime juice
1 tesp. olive oil
Olive oil spray
1/2 lb. fish fillets (cod, mahi-mahi or halibut)
4 whole-wheat tortillas
1 c. shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 c. onion, thinly sliced
1/2 c. chopped tomato

Mix sour cream, mayo, cilantro and 1/2 tsp. chili powder in a small bowl and refrigerate.
Combine lime juice, oil and 1/2 tsp. chili powder in a medium bowl. Preheat broiler and spray broiler pan with olive oil spray. Brush lime juice and oil mixture over fish. Place fish on broiler pan and cook 3 to 4 inches from heat, for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork.
Meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm.
Break fish into large flakes, and spoon into tortollas. Top with cabbage, avocado slices and a scant tbsp. of sour cream sauce.
Serve with lime wedges, onion and tomatoes.

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