NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

3 small Corn tortillas

1 cup Shredded cabbage

0.25 cup Nonfat Greek yogurt

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the Greek yogurt, lime juice, and chopped cilantro until smooth to create the dressing.

• 3

  Add the shredded cabbage to the yogurt mixture and toss until well-coated; set aside to let the flavors meld.

• 4

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

• 5

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

• 6

  While the fish cooks, warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side until pliable.

• 7

  Break the cooked cod into large chunks and divide the pieces evenly among the three warmed tortillas.

• 8

  Top each taco with a generous portion of the zesty lime slaw and garnish with fresh slices of avocado.