NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

2 medium whole wheat tortillas

1 cup shredded green cabbage

2 tbsp nonfat Greek yogurt

1 tsp lime juice

0.5 tsp honey

1 tsp extra virgin olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pat the cod fillets dry with a paper towel and brush them evenly with the extra virgin olive oil.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper, then sprinkle the mixture over both sides of the fish.

• 4

  Place the cod on the baking sheet and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

• 5

  While the fish is baking, prepare the slaw by whisking together the Greek yogurt, lime juice, honey, and chopped cilantro in a medium bowl.

• 6

  Add the shredded cabbage to the bowl and toss thoroughly until the cabbage is well-coated in the dressing.

• 7

  Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

• 8

  Flake the baked cod into large chunks and divide it between the two tortillas, then top each with a generous portion of the cabbage slaw.