NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

2 Corn Tortillas

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Cornstarch

Olive Oil Spray

1 Lime wedge

1 tbsp chopped Cilantro

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small bowl, mix the cornstarch with chili powder, garlic powder, salt, and black pepper.

• 3

  Pat the cod fillet dry and lightly coat it with the dry spice-cornstarch mixture.

• 4

  Place the seasoned cod on the prepared baking sheet and lightly spray with olive oil.

• 5

  Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.

• 6

  While the fish is baking, combine the shredded cabbage and carrot in a bowl.

• 7

  Squeeze the lime wedge over the slaw and toss with chopped cilantro.

• 8

  In a separate small bowl, stir the Greek yogurt with a pinch of salt and a squeeze of lime to create a light, tangy sauce.

• 9

  Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

• 10

  Assemble the tacos by placing chunks of baked fish onto each tortilla, topping with a generous portion of cabbage slaw, and drizzling with the yogurt sauce.

• 11

  Serve immediately and enjoy your crispy baked fish tacos!