Fast Easy Chipotle Fish Tacos
- DIRECTIONS
- In a bowl, combine the juice of 1 lime, 1 tbsp chopped cilantro, 2 tsp olive oil, the chipotle chili powder, ground cumin, garlic powder and 1/2 tsp chopped garlic and 1/2 tsp salt. Add cod fillets; marinate 20 minutes.
- In another bowl, toss shredded red cabbage with 1 tsp olive oil, 1 tsp lime juice and black pepper. Set aside.
- In a third bowl, toss chopped avocado with sliced cherry tomatoes.
- In a blender, mix Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 tsp chopped garlic and 1/4 tsp salt until smooth.
- Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and distribute among corn tortillas. Top each with shredded cabbage, avocado-tomato mix and a dollop of lime crema.
NUTRITION PER SERVING
353 calories per 3 tacos
12 g fat (3 g saturated)
25 g carbs
6 g fiber
38 g protein
12 g fat (3 g saturated)
25 g carbs
6 g fiber
38 g protein
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