NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

2 Corn Tortillas

2 tablespoons Almond Flour

1/4 cup Non-fat Plain Greek Yogurt

1 cup Shredded Cabbage

1/4 Avocado, sliced

PREPARATION

• 1

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

• 2

  Slice the cod fillet into even strips and pat them dry with a paper towel to ensure the coating sticks.

• 3

  In a shallow dish, combine the almond flour with a pinch of chili powder, cumin, and sea salt.

• 4

  Dredge each piece of fish in the almond flour mixture, pressing gently to coat all sides.

• 5

  Place the fish on the prepared baking sheet and bake for 12-15 minutes until the crust is golden and the fish is opaque.

• 6

  While the fish bakes, whisk together the Greek yogurt and a squeeze of lime juice in a bowl, then toss with the shredded cabbage.

• 7

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

• 8

  Assemble the tacos by placing the crispy fish strips into the tortillas, topping with the zesty cabbage slaw and fresh avocado slices.