NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fish Fillet

2 Corn Tortillas

1/2 cup Shredded Red Cabbage

1 medium Carrot, shredded

1/4 small Red Onion, thinly sliced

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

• 1

  In a small bowl, mix the smoked paprika, chili powder, garlic powder, salt, and black pepper.

• 2

  Pat the cod fillet dry and rub olive oil over both sides. Sprinkle the spice mix evenly across the fish.

• 3

  Heat a non-stick skillet over medium-high heat. Sear the cod for about 3 minutes per side until blackened on the outside and cooked through. Remove from heat and gently flake into large chunks.

• 4

  In a mixing bowl, combine the shredded red cabbage, shredded carrot, and thinly sliced red onion.

• 5

  In a separate small bowl, whisk together the nonfat Greek yogurt and lime juice. Pour the dressing over the slaw and toss to coat evenly.

• 6

  Warm the corn tortillas in a skillet or microwave until pliable.

• 7

  Assemble each taco by placing a portion of the citrus slaw onto a tortilla, topping with flaked blackened fish, and adding an extra squeeze of lime if desired.

• 8

  Serve immediately and enjoy your flavorful meal.