Baja-Style Fish Tacos

Ingredients:

4 whole-wheat, low carb tortillas

1 lb fresh tilapia fillets

1 fresh lime

1/4 tsp sea salt

1/8 tsp ground black pepper

1/2 cup plain, low-fat, Greek-style yogurt

1 small jalopeno pepper, minced

1/4 tsp oregano

1/4 tsp ground cumin

1 cup shredded cabbage

1 avocado, seeded and cut into slices

Instructions:

ONE: Preheat oven to 350 degrees F. Stack tortillas and wrap them in a sheet of aluminum foil. Line a rimmed baking sheet with aluminum foil. Place fish fillets on a baking sheet and squeeze lime juice evenly over each. Sprinke with salt and black pepper. Place tortillas and fish in the oven. Remove tortillas after 5 miniutes and set aside. Bake Fish until it's just cooked through, about 7-10 minutes.

TWO: While fish is baking, stir together yogurt, jalopeno pepper, oregano, and cumin. If you like a thinner sauce, stir in a tabblespoon or two of water.

THREE: Break up the fish with a fork and divide into four equal portions. Fill each warmed tortilla with shredded cabbage and fish, and top each with one-quarter of the avocado and two tablespoons of yogurt seauce.

Serve with black beans, broccoli slaw, or sweet potato fries.