California Fish Tacos Ww - cooking recipe

Ingredients

1 tablespoon lime juice
2 teaspoons olive oil
3/4 teaspoon chili powder
3/4 teaspoon coriander powder
1/4 teaspoon salt
3 (1/4 lb) haddock fillets or (1/4 lb) cod fish fillet
2 cups green cabbage, thinly sliced
2 scallions, thinly sliced
1/2 cup red onion, finely chopped
1/3 cup fresh cilantro, coarsely chopped
8 (6 inch) corn tortillas, warmed
1 ripe avocado, peeled and cut in 8 wedges (optional)
1/2 lime, juice of (for optional avocados)
salt and pepper, to taste (optional)

Preparation

Spray a 7x11-inch baking dish with nonstick spray.
Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
Stir together all the remaining ingredients except the tortillas in a medium bowl.
Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.