NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 medium corn tortillas

1 cup shredded cabbage

1 tbsp lime juice

1 tbsp Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the cod dry with paper towels and season both sides evenly with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes per side until the edges are golden and the fish flakes easily with a fork.

• 4

  While the fish cooks, whisk together the Greek yogurt, lime juice, and chopped cilantro in a small bowl to create the lime crema.

• 5

  In a separate bowl, toss the shredded cabbage with half of the prepared lime crema to make a zesty slaw.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.

• 7

  Flake the crispy fish into large chunks and divide equally between the tortillas, topping each with the cabbage slaw and the remaining crema.