Best Fish Tacos Ever

My dad is a carnivore.  He is the grillmaster.  The king of BBQ.  Definitely a meat and potatoes type of guy.  I think of Ron Swanson from Parks & Rec when I think of my dad!  

Anyway, my parents came for dinner the other night and my dad asked that I make my delicious fish tacos and it blew me away.  Really?!  Fish tacos?  So I upped my game, added a little bolder flavor and flair and whipped up these bad boys and sure enough he loved them!  

So I had to share them with all of you.  I added a cilantro lime slaw and fresh guacamole (something I’ve been making for nearly 20 years, and it was excellent.  Pair with my Skinny Strawberry Jalapeño Margarita and enjoy!  

For the Fish: 

Ingredients: 

4 large tilapia (or whitefish) filets, thawed

1 large lime, quartered 

1 tbsp chili powder

Directions: 

Squeeze lime wedges over fish, 1 wedge per filet.  Coat with chili powder.  Bake at 410* for 18-20 minutes.  

For the Slaw: 

1 bag cabbage slaw

1/4 c plain Greek Yogurt

1 wedge of lime

1 tbsp chopped cilantro

Sea salt to taste

Directions: 

Mix yogurt, lime juice, cilantro, and pinch of sea salt to form a creamy dressing.  Toss slaw in dressing.  Top fish with slaw mixture. 

For the Guac: 

2 medium ripe avocaods

1 small tomato, diced

1 small shallot, finely chopped 

1 wedge of lime 

1 tsp chili powder

1 tsp garlic powder

1/4 tsp sea salt

Directions: 

Mash avocado.  Add remaining ingredients.  Serve over tacos.  Try not to eat it all!  

*** Serve in Corn Tortillas

For 21 Day Fix: 

1 Yellow (tortillas) 

1 green (slaw) 

1.5 red (fish & Greek yogurt) 

1 blue (guac) 

Salsa (optional) 1/4 purple