NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod fillet

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

2 medium Corn tortillas

1 cup Shredded green cabbage

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

0.25 whole Avocado

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  In a small bowl, whisk together the plain Greek yogurt, fresh lime juice, and a pinch of sea salt; toss with the shredded green cabbage and fresh cilantro to create the slaw.

• 2

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

• 3

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

• 4

  Add the fish to the pan and sear for 3-4 minutes per side until it is opaque and flakes easily with a fork.

• 5

  While the fish cooks, lightly toast the corn tortillas in a separate dry pan or over an open flame until they are warm and pliable.

• 6

  Break the cooked fish into large, tender chunks and divide them evenly between the toasted tortillas.

• 7

  Top each taco generously with the zesty cabbage slaw and sliced avocado before serving immediately.