Fish Tacos

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Prepare the Fish

• 150g Fish Fillet (cod or tilapia)
• 1 tsp Olive Oil
• 1/4 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Smoked Paprika
• 1/4 tsp Garlic Powder

In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the fish fillet with olive oil and the spice mixture. Squeeze lime juice over the fish. Let it marinate for 10 minutes.

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Cook the Fish

• 1 tsp Olive Oil

Preheat a non-stick pan over medium heat with some olive oil. Cook the fish for about 3-4 minutes on each side until it flakes easily with a fork. Remove from heat and let it rest for a few minutes before flaking into bite-sized pieces.

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Prepare the Slaw

• 50g Shredded Cabbage
• 20g Shredded Carrots
• 20g Greek Yogurt
• 1 tsp Lime Juice or Apple Cider Vinegar
• 1 tsp Honey

In a bowl, combine shredded cabbage, shredded carrots, Greek yogurt, lime juice or apple cider vinegar, honey, salt, and pepper. Mix well to coat the vegetables evenly.

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Assemble the Tacos

• 3 Corn Tortillas
• 1/2 Medium Avocado
• 2g Fresh Cilantro

Warm the corn tortillas in a dry pan over medium heat for about 1 minute on each side. Divide the flaked fish between corn tortillas topping with the slaw. Add in some avocado slices and fresh cilantro on top.  Serve with a lime wedge on the side.