NUTRITION

SERVINGS

INGREDIENTS

8 oz Rockfish fillets

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 small Corn tortillas

0.25 cup Plain Greek yogurt

1 tsp Chipotle adobo sauce

0.5 cup Red cabbage

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.25 whole Avocado

PREPARATION

• 1

  Pat the rockfish fillets dry and season both sides with the ground cumin, smoked paprika, sea salt, and black pepper.

• 2

  In a small bowl, whisk together the plain Greek yogurt, chipotle adobo sauce, and half of the lime juice until smooth.

• 3

  Toss the red cabbage with the remaining lime juice and chopped fresh cilantro in a separate bowl to create the slaw.

• 4

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

• 5

  Sear the rockfish fillets for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 6

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

• 7

  Flake the fish into large chunks and divide them evenly among the warm corn tortillas.

• 8

  Top each taco with the cabbage slaw, sliced avocado, and a generous drizzle of the prepared chipotle crema.