INGREDIENTS
4 whole-wheat tortillas 1 lb. tilapia, or other flaky white fish 1/2 tsp cumin 1/2 tsp garlic salt 1/2 tsp chili powder 1 can black beans, drained 1- 4 oz. can green chilies 1/2 c chopped red pepper 1 clove garlic, minced ½ c. chopped white onion 1 tbsp olive oil 1 tsp pepper ½ tsp cayenne 1 c. shredded red cabbage 1 chopped tomato 1 Avocado Salsa Light sour cream
DIRECTIONS
Season fish with cumin, garlic salt and chili powder. Grill or broil fish 3-5 minutes each side or until fish flakes easily. Heat olive oil in saucepan over medium heat. Add minced garlic, red pepper and onion and sauté about 3 minutes. Add beans, green chilies, cayenne, and pepper. Stir until heated throughout and most of the liquid has evaporated. Remove from heat. Spread bean mixture evenly over tortillas. Top with fish, cabbage, chopped tomatoes, and avocado. Top with salsa and light sour cream.
Serves 4