Ingredients

• 1/2 cup sour cream
• 1/2 avocado, diced
• 1/2 tsp cumin
• 1/4 head green cabbage
• 1 tomato, seeded & diced
• 1 lime, cut into wedges
• 2 tilapia filets
• canola oil
• taco shells

Directions

1. Blend ½ cup sour cream, ½ diced avocado, ½ tsp cumin, salt, and pepper. Refrigerate.

2. Shred ¼ head green cabbage. Chop cilantro. Seed and dice 1 tomato. Slice lime wedges.

3. Sauté 2 tilapia fillets in canola oil. Fill warm shells with diced fish. Add toppings, dressing, and lime juice.

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