Fast & Healthy Fish Tacos
Instead of using the traditional method of fried fish, this refreshing recipe used baked cod and coleslaw for a delicious and healthy fish taco. Ready in only 20 minutes, this is a great addition to your taco Tuesday rotation.
- 2-pound Fresh Skinless Cod
- 2 Tablespoon Coconut oil
- 1/2 teaspoon Cumin
- 1/4 teaspoon Garlic powder
- 1 cup Nonfat Plain Yogurt
- 2 Tablespoon Apple Cider Vinegar
- 4 Tablespoons Honey
- 6 cups Shredded Cabbage Mix
- 8 Whole Wheat Tortillas
Lime or Lemon to taste Rinse fish and pat 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 6-8 minutes or until fish flakes easily when tested with a fork.
Combine the yogurt, vinegar and honey. Place the cabbage in a medium sized bowl.
Combine the yogurt mixture with the cabbage until well blended.
Spoon some of the coleslaw mixture into each tortilla; add fish slices. Squeeze fresh lime or lemon to taste.
Nutritional Analysis: One serving equals: 327 calories, 5g fat, 40g carbohydrate, and 26g protein.