Ingredients
Ingredients for the slaw salad
- 100g purple cabbage
- 42g 0% fat Greek yogurt
- 2 Mission or Mama Lupe’s Tortillas or tortillas with equivalent calories (70 calories each)
- 7g green onion
- 7g red onion
- 5g tomato
- Juice of 1/2 lime
- 1/2 clove of garlic
- Salt and pepper to taste
Ingredients for the Fish
- 100g raw white fish (cod, tilapia, halibut, or haddock)
- Salt, pepper, cumin and coriander to taste
Directions
Directions for slaw salad
1. Shred the cabbage into long thin strips and put into a large mixing bowl.
2. Cut the green onion, red onion and minced garlic, add it into the cabbage bowl and toss to mix.
3. Add in the Greek yogurt and give it a stir.
4. Pour lime juice, salt and pepper into the coleslaw mix, stir well and set aside.
Directions for Fish
5. In a bowl, mix all the desired seasonings (salt, pepper, cumin and coriander) to taste. Place the fish in the bowl and toss until both sides are fully coated with seasoning.
6. Place fish on a skillet on medium heat, only flip when the sides are turning white, flip the fish and cook for a few more minutes.
7. Build your taco: in the center of the tortilla from one end to the other, place the slaw salad cover with pieces of the haddock and put tomato over the fish.