Ingredients

Preparation 20 minutes, cooking time 10 minutes

12 corn tortillas
Cooking spray
1 1/2 pounds tilapia fillets, about 1/2-inch thick
Vegetable oil
1 teaspoon seasoning blend made from 1/2 teaspoon each of cumin and chili pepper (blackened spice seasoning)
1 medium-size ripe Hass avocado, peeled, pitted, cubed
3/4 cup trimmed, cleaned, sliced radishes
1 1/2 cups shredded cabbage (white or red, or mix of both)
1/4 cup low-fat shredded Jack cheese (see note)
Cilantro leaves and fresh lime slices, for garnish
Hot sauce, optional

Preheat oven to 350 F.
To warm tortillas, wrap in foil and bake at 350 F for 10 minutes; keep warm.
Spray grill rack with cooking spray; prepare grill for high heat. Rinse tilapia with cold water and pat dry with paper towels. Brush fillets with a bit of oil and sprinkle with spice seasoning blend. Place on heated grill 4 to 5 inches from source of heat. Cook fish for 2 to 3 minutes, then turn and cook for additional 2 minutes. Fish will flake easily with fork.
Gently break cooked fish in large chunks, and fold in warmed tortillas. Top with avocado, radishes, cheese and cabbage. Season to taste with hot sauce if desired. Garnish with cilantro and lime to serve.
Makes 6 servings (serving size 2 tacos).
Nutrition information per serving (2 tacos, with cheese): 330 cal., 12 g total fat (2 g saturated), 40 mg chol., 180 mg sodium, 31 g carbo., 6 g dietary fiber, 27 g protein.

Directions

Note: To completely substitute heart-healthy fats for saturated fats, cheese can be omitted from recipe.