NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

3 small Corn tortillas

1 cup Green cabbage

1 tbsp Lime juice

2 tbsp Plain Greek yogurt

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, ground cumin, sea salt, and black pepper.

• 2

  In a medium bowl, toss the shredded green cabbage with half of the lime juice and a pinch of salt to create a crisp slaw; set aside to marinate.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the cod and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 4

  While the fish cooks, whisk together the plain Greek yogurt and the remaining lime juice in a small bowl to create a zesty crema.

• 5

  Warm the corn tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until soft and slightly charred.

• 6

  Flake the cooked cod into large bite-sized chunks.

• 7

  Assemble the tacos by dividing the fish among the tortillas, then topping with the zesty cabbage slaw, sliced avocado, a dollop of yogurt crema, and fresh cilantro.