NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

2 medium Corn tortillas

1 tsp Olive oil

0.25 whole Avocado

2 tbsp Greek yogurt

1 cup Shredded cabbage

1 tbsp Lime juice

1 tbsp Fresh cilantro

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 fillets dry with a paper towel and season both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  In a medium bowl, combine the shredded cabbage, lime juice, and chopped cilantro to create a bright, zesty slaw.

• 3

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

• 4

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

• 5

  Briefly warm the corn tortillas in a separate dry pan or directly over a low gas flame until they are soft and pliable.

• 6

  Flake the cooked cod into large, tender pieces and distribute them evenly among the warm tortillas.

• 7

  Top each taco with the cabbage slaw, sliced avocado, and a dollop of Greek yogurt before serving.