Ingredients
1/4 cup all-purpose flour1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder4 tilapia fillets (6 ounces each)1 tablespoon butter8 corn tortillas (6 inches)Cooking spray2 cups angel hair coleslaw mix2 tablespoons reduced-fat mayonnaise2 tablespoons reduced-fat sour cream1 tablespoon lime juice1 teaspoon grated lime zest1 cup canned black beans, rinsed and drained1/2 avocado, thinly sliced
Preparation
In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat.
In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.
