Fish Tacos with Chili Lime Cream

First, I must say how much I LOVE my new lightbox that Matt and I made tonight. The fish tacos tasted amazing, but the lightbox makes them look even more incredible! OK, back to the fish tacos. This was just about the quickest dinner I have ever made. I was able to put it all together while Matt played with the lightbox as evidenced below.

Ingredients (serves 2):
1/2 pound tilapia filets
2 tsp. olive oil
Salt and pepper to taste
4 fat free 6" flour tortillas
Shredded cabbage or package of cole slaw
Shredded pepperjack cheese (optional)

For the chili-lime cream (from BHG, February 2009):
1/4 C reduced fat sour cream
Juice from half a lime
1/4 tsp. chili powder
1/4 tsp. garlic powder

Heat the oven to 350 degrees. Wrap the tortillas in tin foil and place in the oven until warmed through.

Heat the olive oil in a skillet over medium heat. When hot, add the tilapia filets and salt and pepper the side that's up. Sautee for 2-4 minutes per side, until fish is flaky.

Meanwhile, combine the ingredients for the chili-lime cream.

When the fish is fully cooked, flake with a fork. Assemble the tacos with the fish, cabbage, chili-lime cream and pepperjack cheese, if desired.

WW points per serving (two tacos, without cheese): 7 points

Back to the lightbox. Here are the two websites I used for help:
http://www.wikihow.com/Create-an-Inexpensive-Photography-Lightbox
http://freshfodder.wordpress.com/2007/01/03/diy-ebay-photo-studio-0/

Below is the finished product and, as mentioned above, Matt's professional photograph... ha! I couldn't have done it without his help, though!