Fish Tacos with Avocado Sauce

I have been wanting to try fish tacos for a while now and when I got my newest Taste of Home there was a recipe right there waiting for me! I wasn't too sure what kind of reception this was going to get, but Josh really enjoyed them also!

Please note the beautiful plating with the additional lime wedge... Josh was feeling artistic this evening! :)

Fish Tacos with Avocado Sauce
(recipe found in Taste of Home)
Serves: 4

1/4 cup lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1 pound halibut or tilapia fillets
SAUCE:
2 medium ripe avocados, divided
1/4 cup fat free sour cream
1/4 cup reduced fat mayo
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
dash cayenne pepper
SALSA:
1 medium tomato, seeded and chopped
1 small red onion, chopped
4 1/2 teaspoons chopped, seeded jalapeno pepper
1 tablespoon minced fresh cilantro
1 1/2 teaspoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
TACOS:
8 flour tortillas (6 inch)
2 cups shredded cabbage

In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut or tilapia fillets; seal bag and turn to coat. Refrigerate for 30 minutes.

For 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 the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut or tilapia fillets 4-6 inches 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 tablespoon sauce and 1/4 cup salsa.