Nutrition Information Serves: 6 | Serving Size: 2 tacos Per serving: Calories: 293; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 87mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 2g; Protein: 33g Nutrition Bonus: Potassium: 140mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 8%; Calcium: 4%

1 teaspoon garlic powder
1 teaspoon Spanish smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
2 pounds tilapia fillets
1 tablespoon olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons canned chopped green chiles
1 diced peeled avocado
12 (6-inch) corn tortillas (certified gluten-free if necessary)

1 teaspoon garlic powder 1 teaspoon Spanish smoked paprika 1/4 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 3/8 teaspoon kosher salt, divided 2 pounds tilapia fillets 1 tablespoon olive oil 1 tablespoon finely chopped fresh cilantro 2 teaspoons canned chopped green chiles 1 diced peeled avocado 12 (6-inch) corn tortillas (certified gluten-free if necessary)

Preheat broiler to high.

Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.

Combine remaining 1/8 teaspoon salt, cilantro, chiles, and avocado in a bowl; lightly mash with a fork.

Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.