Halibut Tacos with Yogurt-Lime Sauce

Ingredients

• 1  avocado peeled cut into 16 slices
• 0.3 teaspoon pepper black freshly ground
• 2 cups cabbage shredded
• 0.1 teaspoon chili powder 
• 8 6-inch corn tortillas ()
• 1 cup yogurt plain fat-free
• 0.3 cup cilantro leaves fresh chopped
• 1.5 pounds pacific halibut filets skinless
• 0.3 cup juice of lime fresh divided ( 3 limes)
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan

Directions

1. Place fish in a shallow bowl, and cover with 3 tablespoons juice, 1/2 teaspoon salt, and pepper. Cover and refrigerate 20 minutes.
2. Combine remaining 1 tablespoon juice, yogurt, sugar, 1/4 teaspoon salt, and chili powder. Cover and chill.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add fish and marinade to pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Cut fish into 8 equal pieces.
6. Warm the corn tortillas according to package directions. Top each tortilla with about 2 ounces fish, 1/4 cup shredded cabbage, 2 tablespoons yogurt mixture, 2 avocado slices, and 1 1/2 teaspoons cilantro.