Thursday, November 12, 2009

Quick and Easy Fish Tacos!

6-8 frozen crispy fish fillets
2 ripe Avocados, peeled, pitted and chopped
3/4 cup salsa
1 lemon, juiced
3/4 cup low-fat sour cream
1/3 cup canned enchilada sauce
6-8 taco shells
1 package angel slaw (or cabbage)
2 cups shredded cheddar cheese

Bake fish according to package directions

Meanwhile, combine avocados, salsa and lemon juice in a small mixing bowl; set aside.  Stir together sour cream and enchilada sauce in a small mixing bowl; set aside

To assemble tacos, place fish fillet in taco shell, then top with angel slaw, avocado mixture, sour cream mixture, and cheese.