30 Grams Recipe - Healthy Cod Fish Tacos

This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce – no breading, no frying!

YIELD: 4 servings

COURSE: Dinner, Lunch

CUISINE: Mexican, Tex Mex

Ingredients

Fish:

• 4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)

• 1/2 teaspoon cumin

• 1/2 teaspoons kosher salt

• 3/4 teaspoons lime chili seasoning (such as Tajin Classic)

For The Sauce (make 1/2 cup)

• 1/4 cup fat free Greek Yogurt

• 3 tablespoons light mayonnaise

• 1 tablespoon lime juice

• 1-2 tablespoons water (to thin)

• 3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)

• 1/8 teaspoon kosher salt

For The Slaw

• 1/4 cup chopped cilantro

• 1 cup white cabbage (sliced)

• 1 cup red cabbage (sliced)

• 1/4 cup shredded carrots

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• 1/4 teaspoon kosher salt

• 8 corn tortillas (charred on the open flame 30 seconds on each side)

• lime wedges (for serving)

  
  

Instructions

• Season fish with salt, ground cumin and Tajin.

• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.

• Toss the slaw ingredients and keep cold.

• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.

• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.

• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

  
  

Nutrition

Serving: 2tacos, Calories: 342kcal, Carbohydrates: 38g, Protein: 35g, Fat: 9.5g, Saturated Fat: 1.5g, Cholesterol: 56.5mg, Sodium: 638.5mg, Fiber: 4.5g, Sugar: 2.5g