These fish tacos are the perfect light and healthy lunch during the warm summer months. Using lettuce wraps for crunch, they are filled with protein from the flaky fish and topped with mango salsa that brings the entire flavor.
Marinate the cod fillets in dressing for 20 minutes.
Preheat oven to 375 degrees F. Grease a pan with olive oil.
Place marinated cod in prepared pan, cut lime in half and squeeze juice over cod. Bake for 15 minutes.
While cod is baking, separate leaves from lettuce, being careful to keep them intact. Assemble individual tacos by putting a tablespoon of guacamole on a lettuce leaf, topped with 1/4 cup of cabbage.
Once fish is done, change oven to broil for a few minutes, watching closely until top is browned. Remove from oven.
Top each prepared taco with a piece of fish, a spoonful of salsa, and a slice of the remaining lime half.
Nutritional Analysis: One serving equals: 141.5 calories, 2.5 fat, 61mg sodium, 4.8g carbohydrate, 1.2g fiber, and 23g protein.