Meanwhile, make the vinaigrette: In a food processor combine the cilantro, 1/4 cup olive oil, lime juice, white wine vinegar, garlic, red pepper flakes, cumin and smoked paprika. Whirl to puree.

Make your dressing by mixing the sour cream, mayonnaise, cilantro, lime, salt and olive oil. Stir until combined. Combine your lettuce, tomatoes and avocado in a large bowl.

The fish can also be grilled; if you plan to do so, add 2 tablespoons of oil to the marinade. And if you prefer to use tilapia fillets, make just half of the vinaigrette recipe.

In a small bowl, whisk the garlic, lime juice, cilantro, and salt and pepper to taste. Whisk in the olive oil in a slow stream until the dressing is emulsified. Makes one-third cup.

Serve with additional vinaigrette on the side, if desired. Per serving: 245 calories, 21g fat, 0g cholesterol, 140mg sodium, 16g carbohydrates, 8g fiber, 4g protein.

1. Preheat grill to high (450° to 500°). Whisk together tequila, honey, vinegar, cilantro, lime juice, mustard, salt and pepper in a medium bowl. Set aside. 2.

¼ cup freshly squeezed lime juice (from 2 large limes) 3 tablespoons cornstarch ½ cup water 4 whole tilapia, cleaned and gutted (1 pound each) ¼ cup vegetable oil, for frying, divided ...