NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

2 medium Corn tortillas

0.25 cup Nonfat Greek yogurt

1 tsp Chipotle peppers in adobo sauce

1 cup Shredded green cabbage

1 tbsp Lime juice

1 tbsp Fresh cilantro

0.25 whole Avocado

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the nonfat Greek yogurt, minced chipotle peppers in adobo, and half of the lime juice until the crema is smooth.

• 3

  In a separate bowl, toss the shredded green cabbage with the remaining lime juice and chopped fresh cilantro to create the slaw.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 5

  While the fish cooks, briefly warm the corn tortillas in a dry pan or over a low open flame until they are soft and pliable.

• 6

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

• 7

  Top the fish with the prepared cabbage slaw, sliced avocado, and a generous drizzle of the chipotle crema before serving.