1 small 1 to 2 fresh jalapeño chile peppers, finely chopped (see Tip)
2 tablespoons chopped fresh cilantro
1 (6 ounce) container plain fat-free Greek yogurt
⅓ cup fat-free mayonnaise dressing
1 tablespoon fresh lime juice
1 teaspoon ground cumin
¼ teaspoon salt
Nonstick cooking spray
8 (6 inch) corn tortillas, warmed (see Tip)
1 ripe avocado, halved, seeded, peeled and cut into 8 slices
Lime wedges (optional)
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of the fish and place fish in a shallow dish.
For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, ¼ teaspoon salt and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes.
Meanwhile, for cabbage slaw, in a large bowl combine cabbage, jalapeno and cilantro. In a small bowl whisk together the yogurt, mayonnaise dressing, 1 tablespoon lime juice, cumin and ¼ teaspoon salt. Stir dressing into cabbage mixture. Cover and chill until serving time.
Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with cooking spray. Remove fish from marinade and discard marinade. Place fish in a single layer in prepared pan. Bake for 4 to 6 minutes per ½-inch thickness of fish until fish begins to flake when tested with a fork, turning once. Or, grill fish directly over medium heat for 4 to 6 minutes per ½-inch thickness, turning once.
To serve, divide fish among the warmed tortillas. Add an avocado slice and 2 tablespoons of spicy slaw to each taco. Serve with remaining slaw on the side. If desired, serve with lime wedges.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.