Makes 4 tacos.

INGREDIENTS

4 Tortillas (Ezekiel Whole Grain Flour-less Tortillas are my favorite)

For the fish:
8 oz catfish
2 T olive oil
1 teaspoon red pepper flakes
salt & pepper

For the Tangy Cabbage Slaw:
1/2 red cabbage
2 carrots
4 T canola oil
1/2 bunch fresh cilantro
1 scallion
2 T vinegar of choice
1 teaspoon honey or agave nectar (I like Madhava, available at your local natural foods store)

For the Zesty Sauce:
1/4 cup low-fat or non-fat plain yogurt
1/4 cup low-fat or canola mayonnaise (optional)
1 t salt-free all purpose seasoning (Mrs. Dash is good)
For the Guacamole:
1 ripe avocado
1 cloves of garlic
1/2 tomato
juice from 1/2 freshly squeezed lime

INSTRUCTIONS
1. Mix up the guacamole ingredients and tightly cover.

2. Preheat the broiler (or fire up the grill).

2. Make the cabbage slaw by combing the agave, canola oil, vinegar in a non-metallic bowl. Chop the cilantro and mix it in; thinly slice the scallions and cabbage, add it to the bowl.  Grate the carrots and add it in, mixing well.

3. Prepare the catfish: rinse it under cold water, dry it with a towel and place it in a baking pan. Spread the olive oil evenly over the fish, sprinkling with salt, pepper and red pepper flakes to taste.

4. Bake the fish on the top rack (or alternatively on the grill) for about 10 minutes, depending on the thickness of the fish. The fish continues to cook after it is removed from the heat, so remove from the broiler or grill just before it is finished cooking- when picking apart the flakes with a fork, it will appear slightly translucent inside.

5. Mix the plain yogurt, mayonnaise and seasoning in a small bowl.

6. Warm the tortillas in the oven (if it is still hot), on the grill or in the microwave with a damp towel. Spread a spoonful of zesty sauce on the tortilla, add fish, cabbage slaw and top with guacamole.

7. Garnish the plates with extra cilantro sprigs. Enjoy!