Fish Tacos in a Flash

This refreshing recipe uses baked, rather than fried, Cod for a healthy twist. Pair with a simple coleslaw for a taste that's hard to beat. Running short on time? This recipe only takes 20 minutes!

Servings: 2

Ingredients

  • 1 pound Fresh Skinless Cod
  • 1 Tablespoon Coconut oil
  • ¼ teaspoon Cumin
  • ⅛ teaspoon Garlic powder
  • ½ cup Nonfat Plain Yogurt
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 3 cups Shredded Cabbage Mix
  • 1 medium broccoli crown, diced
  • 4 Whole Wheat Tortillas
  • Lime or Lemon to taste
  • 1 avocado

Preparation

Fish

  1. Rinse fish and past dry with paper towels. Cut fish crosswise into ¾ inch slices. Place fish in single layer in greased shallow baking pan. 
  2. Combine coconut oil, cumin, and garlic powder. Brush over fish. 
  3. Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.

Coleslaw

  1. Combine the yogurt, vinegar and honey. 
  2. Place the cabbage and diced broccoli in a medium sized bowl. 
  3. Combine the yogurt mixture with the cabbage/broccoli mix until well blended.

Spoon some of the coleslaw mixture into each tortilla; add fish slices. Squeeze fresh lime or lemon to taste. Top each taco with ¼ avocado. Enjoy!

Nutritional Analysis
One serving equals:
327 calories, 5 g fat, 40 g carbohydrate, and 26 g protein.

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