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
Preparation
Fish
Coleslaw
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.
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
- 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.
- Combine coconut oil, cumin, and garlic powder. Brush over fish.
- Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
Coleslaw
- Combine the yogurt, vinegar and honey.
- Place the cabbage and diced broccoli in a medium sized bowl.
- 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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