4 to 6 tilapia fillets (or any light white fish)
sweet chili powder (I use Penzey's Brand Arizona Spice)

TACO SALAD STUFFINGS:

1 (8 oz.) pkg. shredded iceberg lettuce
1/2 small red onion, lightly diced
1 (8 oz.) pkg. shredded cheddar cheese

HAVE AVAILABLE:

tortillas
Pico de Gallo (chopped onion/tomato salsa)
dairy sour cream (I use fat-free)
sliced avocado

In a medium skillet, poach fish in just enough water to cover. Cook in vigorously boiling water for about 10 minutes. Carefully drain water leaving about 1 cup in pan.

Add a healthy sprinkle of chili powder on top of fish. Gently flip fish over, and gently stir powder in the pan. Cover and allow to simmer while warming corn tortillas in oven.

In a medium bowl, toss salad ingredients. Set aside.

ASSEMBLY:

Place on table avocado slices, dairy sour cream and Pico de Gallo.

Place one or two warm corn tortillas on plate. Place small amount of fish on top of the tortillas. Place some of the salad mixture on top. Add some Pico de Gallo on top.

Serve with your choice of avocado slices or dairy sour cream.

Pick up each taco gently, folding it as you pick each one taco up.

ENJOY!

Submitted by: R. Miller