- #high-protein
Blackened Cod Tacos with Greek Yogurt Lime Slaw
Cod does most of the work here, and nonfat Greek yogurt takes the place of a mayo slaw dressing, adding about 6g protein per serving instead of fat. Three tacos come to 42g protein. Good as lunch or as a post-workout meal.
by John at Baisics
Ingredients
- 680 g Cod fillets, skinless (Pacific or Atlantic)
- 1 cup Nonfat plain Greek yogurt
- 12 tortillas Corn tortillas, 6-inch
- 1 tbsp Olive oil
- 3 cups Green cabbage, finely shredded
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 0.25 tsp Cayenne pepper
- 2 whole Limes, juiced
- 1 medium Hass avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 tsp Kosher salt
Instructions
- 1
Mix paprika, cumin, garlic powder, oregano, cayenne, and 1/2 tsp salt in a small bowl.
- 2
Stir Greek yogurt, juice of 1 lime, and 1/4 tsp salt together, then toss with the cabbage and half the cilantro. Set the slaw aside.
- 3
Pat the cod dry and coat both sides with the spice mix.
- 4
Heat olive oil in the skillet over medium-high heat. Cook the cod 3–4 minutes per side, until it flakes easily. Break it into large pieces.
- 5
Warm the tortillas in a dry pan or over a gas flame, about 30 seconds per side.
- 6
Fill each tortilla with cod, slaw, and avocado, then top with the remaining cilantro and lime juice. Serves 3 tacos per person.
- 7
Meal prep: keep cod and slaw in separate containers for up to 3 days, and add avocado and warm tortillas just before eating.