Found in People Magazine - January 9, 2006 1 lb. orange roughy (or red snapper or other skinless fillet) 3 TBS fresh lime juice 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. chili powder cooking oil spray 8 whole-grain tortillas 1/2 avocado, lightly mashed 1/2 c. shredded low-fat pepper Jack cheese 1/2 c. tomato salsa 4 TBS chopped fresh cilantro 1 1/2 cup shredded cabbage hot sauce (optional) 1. In a shallow baking dish, sprinkle fish with lime juice, paprika, salt, pepper and chili powder. Cover and marinate in refrigerator for 30 minutes. 2. Preheat oven to 375F 3. Lightly coat a 24 x 12-in. piece of foil with cooking spray. Place fish in a single layer on the foil and seal it closed. Bake packet for 7-10 minutes, until fish is opaque. 4. Wrap tortillas in foil and warm in oven for 2 minutes. 5. Assemble tacos. Spread some avocado on each tortilla . Top with fish, cheese, salsa, cilantro and cabbage. Enjoy! Serves 4, 2 tacos each Nutritional info (per serving): 300 calories, 37g p...