This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.
Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
Spoon ceviche into tortillas.
Per Serving: 188 calories; protein 12.6g; carbohydrates 22.6g; fat 5.6g; cholesterol 16.7mg; sodium 342.6mg.