1/4 cup light sour cream
3 tbsp. mayonnaise
1/2 tbsp. fresh lime juice
1/4 tsp. ground cumin
1/4 tsp. chili powder
1/8 tsp. each onion powder and garlic powder
Pinch each salt and pepper
1 pound cod or other firm white fish filets, cut into 1-inch pieces
1 tbsp. canola oil
1 tbsp. fresh lime juice
8 corn tortillas, warmed
Toppings: shredded cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, fresh lime juice and salsa
1. In a small bowl combine first 7 ingredients; set aside. Toss fish, oil and lime juice together; pour into a large nonstick skillet coated with nonstick cooking spray. Saute', stirring constantly, over medium-high heat for 5 minutes, or until fish flakes easily.
2. Evenly fill corn tortillas with fish. Top each taco with cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, a squeeze of fresh lime juice, salsa and 1 tbsp. sour cream mixture. Yield: 4 servings.