Fish Tacos With Guacamole

• 2 cups angel hair coleslaw mix
• 1-1/2 teaspoons canola oil
• 1-1/2 teaspoons lime juice
• 1 medium ripe avocado, peeled and quartered
• 2 tablespoons fat-free sour cream
• 1 tablespoon finely chopped onion
• 1 tablespoon minced fresh cilantro
• 1/8 teaspoon salt
• Dash pepper
• 1 pound tilapia fillets, cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons canola oil
• 8 corn tortillas (6 inches), warmed
• Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper

1. In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
2. Sprinkle tilapia with salt and pepper. In a
3. , heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

canola oil, lime juice, avocado, sour cream, onion, fresh cilantro, salt, pepper, tilapia, salt, pepper, canola oil, corn tortillas, toppings

Taken from www.tasteofhome.com/recipes/fish-tacos-with-guacamole/ (may not work)