Ingredients
Scale
- 1 pd cod filet(s) or white fish of choice
- 2 limes, more for garnish
- 8–12 tortillas (corn or flour, I used corn)
- 2 cups thinly sliced green cabbage
- 1 cup cup thinly sliced carrot
- 2–3 tbsp jalapeno (add more if you want it spicier)
- 3 tbsp cilantro, extra for garnish
- 2 tsp each: cumin, paprika, red pepper
- 2 cup greek yogurt
- 2–3 tbsp chipotle pepper in adobo (add more if you want it spicier)
- 1 1/2 tbsp white wine vinegar
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 Avocado
Instructions
- Preheat oven to broil.
- Season cod filets with 1 tbsp olive oil and cumin, paprika, red pepper, salt and freshly cracked black pepper. Add in zest of 1 lime and coat fish. Set aside.
- In another bowl, combine green cabbage, sliced carrot, cilantro and jalapeno. In a smaller bowl, mix together 1/4 cup greek yogurt, white wine vinegar and juice of 1 lime. Season with salt and pepper, to taste.
- Broil fish on high for 8-10 minutes until fish is white and flakes easily with a fork.
- While fish is cooking, in another bowl, combine 1 cup greek yogurt, chipotle pepper in adobo, juice of 1/2 a lime.
- Heat up tortillas over an open flame or in a pan until warmed through.
- To serve: mash an Avocado in a tortilla, top with fish and slaw. Drizzle with Chipotle White Sauce. Garnish with extra cilantro and lime wedges if desired.
Notes
You could definitely grill the fish if you want instead of broiling it and it would be delicious!