NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod fillet

2 medium Corn tortillas

1 tsp Olive oil

0.25 whole Avocado

0.25 cup Non-fat Greek yogurt

1 cup Shredded cabbage

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

  Add the fish to the skillet and sear for 3-4 minutes per side until the exterior is 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 crema.

• 5

  In a separate bowl, toss the shredded cabbage with half of the yogurt crema until well coated.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Flake the cooked fish into large bite-sized chunks and divide them between the two tortillas.

• 8

  Top each taco with the cabbage slaw, sliced avocado, and a drizzle of the remaining yogurt crema.