Updated: 1/5/2007

TV Morning Show 1/05/07

Fish Tacos with Tomato and Avocado Salsa

From American Heart Association No-Fad Diet Cookbook

1 medium tomato, finely shopped (about ¾ cup)

½ medium avocado, chopped

½ green bell pepper, finely chopped

1/3 cup snipped fresh cilantro

¼ cup finely chopped red onion

1 to 2 tablespoons fresh lime juice

¼ teaspoon salt

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4 mild, thin fish fillets, such as tilapia (about four ounces each)

½ teaspoon ground cumin

1/8 teaspoon salt

paprika to taste

vegetable oil spray

4 eight-inch fat-free or low-fat flour tortillas

2 cups shredded lettuce

In a medium bowl, stir together first seven ingredients for the salsa, and set aside. Rinse fish and pat dry with paper towels. Sprinkle with cumin, salt and paprika. Heat a 12-inch nonstick skillet over medium high. Remove from heat and lightly spray with vegetable oil. Add fish. Lightly spray fish with vegetable oil. Return to heat and cook for three minutes on each side, or until fish flakes easily when tested with a fork. Warm tortillas according to package directions. To serve, top each tortilla with lettuce, fish and salsa. Serve open-face or as a wrap.