Fish Tacos

Ingrédients

• 1 oz fat free sour cream
• 1 tbsp paprika
• 1 pincée black pepper
• 1 lime yields lime juice
• 1 gousse garlic
• 1/4 tasse, hachée ou tranchée tomato
• 1 cup shredded cabbage
• 1 moyenne whole wheat tortilla
• 3 oz tilapia

Directives

1. Thaw tilapia or take fresh tilapia and rub with paprika and sprinkle with pepper and if you want, add a little salt or garlic salt.
2. Spray a skillet with non-stick spray and heat to medium-high. Add tilapia and sauté about 3 minutes on each side. (Fish cooks very quickly, so keep an eye on it, make sure it is cooked all the way, should be completely white and not translucent.)
3. While fish is cooking (in the corner of your eye), mince garlic, chop tomato, and cut cabbage into tiny strips (or use a bag of pre-shredded cabbage and carrot mix).
4. Mix garlic with fat free sour cream and squeeze the juice of one lime into the sauce. If you need to, you can season with a little salt.
5. Microwave tortilla for 30 seconds on a plate with a sprinkle of water to make it nice and flexible. While microwaving, shred the tilapia fillet.
6. Add tilapia and coleslaw to wrap and viola! A lovely and very healthy fish taco - add tomatoes and more crunchy cabbage and carrots to load up on veggies too!