newport fish tacos

prep and cooking time:  30 minutes
servings:  4

ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato

steps:
1.  mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.

2.  combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl.   preheat broiler and spray broiler pan with olive oil.  brush lime juice mixture over fish.  place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.

3.  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. 

4.  break fish into large flakes, and spoon into tortillas.  top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture.  serve with lime wedges, onions and tomatoes.

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