Halibut Tacos With Yogurt-Lime Sauce

• 1 1/2 pounds skinless halibut fillets
• 1/4 cup fresh lime juice (about 3 limes), divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup plain fat-free yogurt
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon chili powder
• Cooking spray
• 8 (6-inch) corn tortillas
• 1 10-ounce package shredded cabbage (about 2 cups)
• 1 peeled avocado, cut into 16 slices
• 1/4 cup chopped fresh cilantro

1. Place fish in a shallow bowl, and cover with 3 tablespoons juice, 1/2 teaspoon salt, and pepper. Cover and refrigerate 20 minutes.
2. Combine remaining 1 tablespoon juice, yogurt, sugar, 1/4 teaspoon salt, and chili powder. Cover and chill.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into 8 equal pieces.
4. Warm the corn tortillas according to package directions. Top each tortilla with about 2 ounces fish, 1/4 cup shredded cabbage, 2 tablespoons yogurt mixture, 2 avocado slices, and 1 1/2 teaspoons cilantro.

lime juice, salt, freshly ground black pepper, yogurt, sugar, salt, chili powder, cooking spray, corn tortillas, cabbage, avocado, fresh cilantro

Taken from www.myrecipes.com/recipe/halibut-tacos-with-yogurt-lime-sauce (may not work)