Fish Tacos with Avocado Sauce

Fish:

• 1/4 cup lemon juice
• 1 T olive oil
• 3 garlic cloves, minced
• 1 pound halibut or tilapia fillets

Sauce:

• 2 medium ripe avocados, divided
• 1/4 C sour cream
• 1/4 cup mayo
• 1 T lime juice
• 1 garlic clove, minced
• 1 tsp dill weed
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley flakes
• Dash cayenne pepper

Salsa:

• 1 medium tomato, seeded and chopped
• 1 small red onion, chopped
• 4 1/2 tsp chopped seeded jalapeno pepper
• 1 T minced fresh cilantro
• 1 1/2 tsp lime juice
• 1 garlic clove, minced
• 1/8 tsp salt

Tacos:

• Flour tortillas
• 2 C shredded cabbage

Preparation:

• In a large resealable plastic bag, combine lemon juice, oil, and garlic. Add the fish; seal bag and turn to coat. Refrigerate for 30 minutes.
• For the sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.
• Drain fish and discard marinade. Broil fish 4-6" from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 T sauce and 1/4 cup salsa.