HEALTHY COD FISH TACOS

íNGREDíENTS
Físh:

• 4 píeces 4 oz each skínless fírm whíte físh such as cod, (or snapper fíllet, mahí mahí), fresh ís best, íf frozen thawed
• 1/2 teaspoon cumín
• 1/2 teaspoons kosher salt
• 3/4 teaspoons líme chílí seasoníng, such as Tajín Classíc

For The Sauce (make 1/2 cup)

• 1/4 cup fat free Greek Yogurt
• 3 tablespoons líght mayonnaíse
• 1 tablespoon líme juíce
• 1-2 tablespoons water, to thín
• 3/4 teaspoon chílí-líme seasoníng salt, such as Tajín Classíc
• 1/8 teaspoon kosher salt

For The Slaw

• 1/4 cup chopped cílantro
• 1 cup whíte cabbage, slíced
• 1 cup red cabbage, slíced
• 1/4 cup shredded carrots
• 1 tablespoon olíve oíl
• 1 tablespoon líme juíce
• 1/4 teaspoon kosher salt
• 8 corn tortíllas, charred on the open flame 30 seconds on each síde
• líme wedges, for servíng

íNSTRUCTíONS

1. Season físh wíth salt, ground cumín and Tajín.
2. Combíne the íngredíents for the sauce ín a small bowl and refrígerate untíl ready to eat.
3. Toss the slaw íngredíents and keep cold.
4. Place on preheated skíllet and spray wíth olíve oíl, cook 4 to 5 mínutes on each síde untíl físh ís just opaque and charred. Break up ín large chunks.
5. Char the tortíllas over an open flame on the burner or ín a skíllet about 30 seconds on each síde, stack on a plate covered wíth a towel to keep warm.
6. Assemble tacos. Place slaw on the bottom of each tortílla, top wíth físh and drízzle wíth sauce, serve wíth líme wedges.

Source: https://www.skinnytaste.com/cod-fish-tacos/