Some dishes are married well to spicier fare, and fish tacos is one of those. One of our favorite dishes to make at home, we recommend using the mahi mahi instead of the tilapia filet, as it gives a meatier taste. We saw the recipe below as a tasty, yet healthy, option for making a snazzy dinner that you can jazz up with your fave hot sauce or salsa.

OW Fish Tacos with Guacamole Salsa

Serves 4 to 5

Ingredients:

1 pound mahi mahi or tilapia fillets

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/3 cup lowfat mayonnaise

1 cup lowfat yogurt

1/2 teaspoon chili powder (we used chipotle chili powder)

1 tablespoon ketchup

1/4 teaspoon ground cumin

1 dash hot sauce

6 cups shredded cabbage, or coleslaw mix

8 each corn tortillas

2 medium limes, cut in wedges

Guacamole Salsa:

1 cup cherry tomatoes, halved

1 cup avocado, pitted and chopped

1/2 medium onion, diced

1/4 cup fresh cilantro, chopped

1/4 jalapeno chili pepper, seeded and diced

1 dash salt

1 dash pepper

1 dash ground cumin

2 tablespoons fresh lime juice (about 1/2 lime)

Directions:

Prepare guacamole salsa ahead of time if desired on tacos. Keep refrigerated until ready to use. Preheat broiler or grill.

Wrap stack of tortillas in damp clean kitchen towel and have ready to microwave once the fish is cooked - this will only take about a minute. As an alternative, the tortillas may be warmed in aluminum foil in the oven or over a gas grill top.

Rinse fish and pat dry with paper towels or clean dish towel. Place fish in a shallow baking pan and brush with olive oil and sprinkle with 1/4 teaspoon of salt and dash of pepper. Broil fish about 4 minutes or grill over medium high heat (cover closed and without turning) about 4 to 5 minutes or until just cooked through.

While fish is cooking, put together sauce by whisking together mayo, yogurt, chili powder, ketchup, cumin, dash of salt and hot sauce.

Mix 1/2 cup of the sauce mixture with the shredded cabbage and reserve the rest to serve with the tacos.

Remove fish from oven or grill and cover to keep warm.

Transfer two tortillas to each plate, top with fish, coleslaw, additional sauce if desired, guacamole salsa and lime wedges.

For salsa:
Combine all ingredients together in medium size bowl. Stir together gently but until well mixed and evenly distributed.
Per Serving: 443 Calories; 18g Fat (34.7% calories from fat); 30g Protein; 46g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 696mg Sodium.

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