Shredded Fish Tacos with Creamy Avocado Slaw

To make the slaw: Add chopped avocado, lime juice, vinegar, salt and honey into a food processor. Pulse to combine until a smooth puree is formed.

In a covered bowl, combine cabbage, jalapeno, onion and cilantro. Add avocado mixture and toss to coat. Cover and place in refrigerator for 1-2 hours.

For the fish: Preheat oven to 400 F. Place fish, skin side down in a baking dish. Cover with salsa, place in the oven and bake for 20-25 minutes, or until fish easily flakes with a fork.

Remove skin from fish, then put it into a bowl and shred the fillets with 2 forks. Mix well with the salsa that it was cooked in.

Serve shredded fish on corn tortillas topped with slaw. Garnish with corn kernels if desired.

Nutrition info per 2 small tacos: 327 calories, 10.5 g fat (7.5 g unsaturated), 28 g protein, 26 g carbohydrates, 6 g fiber