NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.25 tbsp Avocado oil

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

1 cup Shredded green cabbage

1 tbsp Lime juice

0.25 cup Plain Greek yogurt

0.13 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over both sides of the cod fillets.

• 4

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

• 5

  Place the cod in the skillet and sear for 3-4 minutes per side until golden brown and flaky.

• 6

  While the fish cooks, toss the shredded cabbage with lime juice in a medium bowl.

• 7

  In a separate small dish, stir the Greek yogurt with a splash of water to create a drizzlable crema.

• 8

  Warm the corn tortillas in a dry skillet or over an open flame for 30 seconds per side.

• 9

  Break the cooked cod into large chunks and divide them evenly among the warm tortillas.

• 10

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