Here's a great light summer meal, but don't let your Midwestern (or in my case - Southern) roots prevent you from trying a new twist on an old favorite. Fish Tacos are especially popular on both the East Coast and the West Coast. This particular recipe calls for Tilapia fillets which can easily be found in your grocer's freezer or at the fresh fish counter. But, you may also use your favorite variety such as walleye, catfish (spiced up with some Cajun seasoning), salmon, whitefish or even shrimp or scallops. For an extra treat, grill the fish. Serve up the tacos with deliciously spicy corn salsa, made from canned corn and black beans and freshened up a bit with fresh tomatoes and cilantro. Happy eating!             Fish Tacos 3 ripe avocados 1/3 cup fresh lime juice 4 6-oz. tilapia fillets 1 15-oz. can Mandarin oranges 3 T. fat free sour cream 1/2 C. half and half 8 flour tortillas 1 bag of mixed Asian greens (or use field greens) 1 small head of red cabbage salt to taste olive oil Brush enough olive oil on a baking dish to coat. Place tilapia filets in dish. Brush tops of fillets with oil. Season with salt and bake in a 375 degree oven until lightly browned and flaky (do not overbake) or grill over medium coals until flaky. Peel avocados and remove pits. Scoop out pulp and place in a medium bowl. Add sour cream, half and half and salt to taste. Beat until smooth and creamy, adding more lime juice or half and half to achieve desired consistency. Mixture should be thick, but easy to spread. Shred cabbage and combine with mixed greens. Drain Mandarain oranges well. Let fish cool for five minutes while warming tortillas in a large skillet. To assemble: spread each tortilla with some of the avocado mixture, then add a small handful of greens, two or three heaping tablespoons of the fish, another dollop of the avocado cream, then top with greens mixture and five or six Mandarin orange pieces. Fold in half and enjoy!             Corn Salsa 1 can whole kernel corn, drained well 1 can black beans, rinsed and drained 1/2 red onion, minced 1/2 C. chopped tomatoes 2 tsp. chopped jalepeno peppers 2 T. balsamic vinegar 1 T sugar juice of half a lime 1/4 C. fresh cilantro, chopped In a medium bowl, combine corn, black beans, onions, tomatoes and peppers. In a small bowl, whisk together vinegar, sugar and lime juice. Stir in cilantro, then pour over corn mixture. Add salt and pepper to taste. Let sit at room temperature for 1 hour to meld flavors.