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Ingredients
- 10 oz (284 g) cod filet
- 1/2 tbsp (7 g) avocado oil
- 1 1/2 tbsp (13 g) taco seasoning
- 1 avocado, sliced
- 1 cup (57 g) shredded red cabbage
- 1/4 small red onion, sliced
- 4 sprouted grain soft taco shells
- 1/4 cup (31 g) coconut milk yogurt
- Zest of 1 lime
- Juice of 1/2 lime
- 4 tbsp (4 g) fresh cilantro, chopped
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (0.5 g) black pepper
Directions
- Heat avocado oil in a skillet over medium heat. Season both sides of the cod fillet with taco seasoning and add to the skillet. Cook for approximately 10 minutes, flipping once, until throughly cooked.
- In a small blender, blend together coconut milk yogurt, lime zest, lime juice, half of the cilantro, salt, and pepper.
- Heat taco shells over the stove or in the oven until warm and lightly crispy.
- Fill taco shells with fish, avocado, red cabbage, and red onion. Drizzle coconut yogurt sauce and top with remaining cilantro.
Nutrition Info
Calories: 479, Carbohydrate: 42 grams, Protein: 31 grams, Fat: 23 grams
Servings: 2, Prep Time: 10 min, Cook Time: 10 min
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