Name: Baked cod tacos with red cabbage slaw
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (454 g) cod fillets, skinless; 1 tbsp olive oil, brushed on the fish; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ¼ tsp black pepper; ½ tsp salt, for the fish; 1 lime, juiced (44 g), squeezed over the baked fish; 4 cups shredded red cabbage; 1 cup grated carrot (110 g); ⅛ tsp salt, for the slaw; 1 container (170 g) plain nonfat Greek yogurt; 2 limes, juiced (88 g), for the dressing; 1 tbsp cider vinegar; 1 cup loosely packed cilantro leaves (4 g); 12 corn tortillas, unsalted (6-inch, 26 g each)

Ingredients

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1 lb cod fillets, skinless
1 tbsp olive oil, brushed on the fish
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp black pepper
½ tsp salt, for the fish
1 lime, juiced, squeezed over the baked fish
4 cups shredded red cabbage
1 cup grated carrot
⅛ tsp salt, for the slaw
1 container plain nonfat Greek yogurt
2 limes, juiced, for the dressing
1 tbsp cider vinegar
1 cup loosely packed cilantro leaves
12 corn tortillas, unsalted (6-inch, 26 g each)

Method

Nutrition

Estimated

Per 3 tacos · serving size 1 of 4

Calories372

Total fat	6.8 g
Saturated fat	1.0 g
Sodium	528 mg
Total carbohydrate	50.1 g
Dietary fiber	7.3 g
Total sugars	at least 6.1 g (1 row carries no value)
Protein	30.8 g

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asharedpalate.com · asharedpalate.com/fish-tacos