Mahi Mahi Fish Tacos with Pico and Avocado

Fish Tacos
Main Course
Makes 3 Servings at 1 taco per serving
 165 Calories per serving 6 grams of fat
prep/cooking time 45 minutes
Skill Level: Easy
 Ingredients for tacos:
8 oz of Mahi Mahi or about 2 fillets
3 low carb tortillas (I used Tamaros Low Carb Garden Tortillas, kinda pricey but pretty tasty for low carb) found in refrigerated tortillas at the store
juice from 1/2 lime
1 tbsp Mrs Dash Fiesta Lime
1 tbsp olive oil
1 tbsp water
1/3 avocado
1/2 cup lettuce (whatever kind you prefer.  The greener the better!)
Ingredients for Pico:
1 cup chopped tomatoes
1/4 cup white onion chopped
2 green onion tops (green part) chopped
1 tbsp cilantro finely chopped
juice from 1/2 lime
1/4 cup chopped bell pepper (color of your choosing) I prefer red or yellow over green
1/4 tsp salt

Preparation:
Preheat oven to 325 degrees
Marinate Fish in lime juice, olive oil, Mrs Dash and water for about 25 minutes
Prepare Pico and set in fridge
I cooked my fish on the stove top (medium heat)4 minutes on each side in its marinade juices.  You may prefer to bake or broil but I was in a hurry and it turned out great.
Heat tortillas in a warm oven for 3-5 minutes. You can use a pan for softer tortillas.  I warmed mine directly on rack.
Chop fish (or leave whole depending on your preference) and spoon onto tortillas, top with avocado, lettuce, and pico.