This refreshing summer recipe uses baked Cod and fresh coleslaw for that fish taco taste that is hard to beat. Need to fix dinner in a hurry? This simple Fuse recipe only takes 20 minutes.

Servings: 2

Here’s what you need…

-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

-4 Whole Wheat Tortillas

-Lime or Lemon to taste

  1. 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.
  2. Combine the yogurt, vinegar and honey. Place the cabbage in a medium sized bowl. Combine the yogurt mixture with the cabbage until well blended.
  3. Spoon some of the coleslaw mixture into each tortilla; add fish slices. Squeeze fresh lime or lemon to taste. Enjoy!

Nutritional Analysis: One serving equals: 327 calories, 5g fat, 40g carbohydrate, and 26g protein.

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