80--- Shredded Fish Tacos with Creamy Avocado Slaw

These are fish tacos for winter weather.  No grill needed! And who can say no to the creamy goodness of avocado?  

Shredded Fish Tacos with Creamy Avocado Slaw
Serves 4

8 small soft corn tortillas
1 lb fresh white fish filet (I used halibut)
1 cup of your favorite salsa

SLAW ** best made 1-2 hours prior to serving
1 cup finely shredded green cabbage
1 jalapeno, seeded and finely chopped
1/2 cup fresh cilantro, chopped
1/3 cup chopped white onion
1 small avocado, chopped
3 Tbsp fresh lime juice
2 Tbsp white wine vinegar
1/2 tsp salt
2 tsp honey

To make slaw: add chopped avocado, lime juice, vinegar, salt and honey to a food processor.  Combine until a smooth puree is formed.

In a covered bowl, combine cabbage, onion and cilantro.  Add avocado mixture and toss to coat.  Cover and place in refrigerator for 1-2 hours.

For fish: preheat oven to 400 degrees.  Place fish, skin side down in a baking dish.  Cover with salsa, place in the oven and bake for 20-25 minutes, or until fish easily flakes with a fork.

Remove skin from fish, then shred the filet with forks.  Mix well with the salsa that it was cooked in.

Serve shredded fish topped with slaw on corn tortillas.  Garnish with corn kernels if desired.

Nutrition Info per 2 small tacos: 327 calories, 10.5 g fat (7.5 g unsaturated), 28 g protein, 26 g carbohydrates, 6 g fiber