1/4 C nonfat sour cream
1/4 C nonfat mayonnaise
2 T chopped cilantro
1 t chili powder
Olive oil spray
1 T lime juice
1 t extra-virgin olive oil
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 onion, thinly sliced
1/2 C chopped tomato
Mix sour cream, mayo, cilantro, and 1/2 t chili powder in a small bowl and refrigerate. Combine lime juice, oil, and 1/2 t chili powder in a medium bowl. Preheat broiler and spray broiler pan with olive oil. Brush lime juice mixture over fish. Place on broiler 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 non-stick skillet 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 tortillas. Top with cabbage, avocado, and a scant tablespoon of sour cream sauce. Serve with lime wedges, onions, and tomatoes.