Grilled Fish Tacos

So yummy!  These are better than most fish tacos I've tried in restaurants.  I can never find cod at my grocery store, so I've only used tilapia.

2 limes, divided
2 plum tomatoes
1 small onion
1/3 cup snipped fresh cilantro
1/2 cup mayonnaise (I use light and it still tastes great)
2 tbsp milk
1 minced garlic clove
1/4 tsp salt
2 cups thinly sliced Napa cabbage
1 avocado
8 corn tortillas
1 lb skinless cod fillets
1/4 tsp coarsely ground black pepper

Juice limes to measure 1/4 c. juice. Combine 2 tbsp lime juice, mayo, milk, and garlic, whisk until smooth.  For salsa, dice tomatoes and chop onion. Combine remaining lime juice, tomatoes, onion, cilantro and salt.  Mix well.

Heat grill pan over medium high heat.  Lightly spray tortillas with vegetable oil.  Place tortillas on pan (as many as fit in a single layer), cook until lightly browned turning once with tongs.  Repeat with all tortillas.  Keep warm until ready to serve.

Lightly spray grill pan with oil.  Season fish with pepper.  Place fish on pan, cook 5-8 min or until it flakes easily with a fork, turning once.  Remove from pan, flake into bite-size pieces.  Top tortillas with cabbage, fish, sauce, salsa, and avocado slices.

Yield: 4 servings