2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
4-5 oz. raw tilapia fillet
2 6-inch Ezekiel tortillas
1/2 cup shredded cabbage or coleslaw mix
1/4 cup chopped tomato
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Optional topping: fruity salsa
-Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
-Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
-Spray pan with nonstick spray and bring to medium heat. Cook fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through and slightly browned. Set aside.
-Heat tortillas on the stove top until warm and just slightly toasted, about 1 minute per side. Place on plate and spread avocado sauce over tortilla. Break tilapia into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and extra touch of avocado sauce.