Healthy Fish Taco Bowls with Mango and Avocado Slaw

Make the slaw. In a food processor, combine the Avocado (1) , Nonfat Plain Greek Yogurt (1/4 cup) , Limes (2) , Fresh Cilantro (2 Tbsp) , Garlic (1 clove) , Jalapeño Pepper (1) , and Salt (1/2 tsp) . Add 1/4 cup water and purée until smooth. Add a little more water as needed, 1 tablespoon at a time, to loosen. Taste and adjust the seasoning as needed.

Pour half the dressing into a large bowl. Add the Napa Cabbage (3 cups) and toss to coat.