10
Prep Time
8
Cook Time
4
Number of Servings
What to do:
- In a small bowl blend greek yogurt, water, lime juice, chili powder, paprika and chipotle powder. Set aside.
- Mix smoked paprika, garlic powder, chili powder, cumin, and pepper in a small bowl. Sprinkle evenly over each filet, rubbing it on all sides.
- In a skillet, over medium-high heat, heat 1 tablespoon of olive oil. Add fish fillets and cook for 4 minutes on each side.
- Shred fish fillets with a fork. Divide evenly into the 8 corn tortillas.
- Add shredded cabbage, cilantro and drizzle with chipotle mayo.
- Serve and enjoy!
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Squish the Fish Taco
Nutrition Facts
What you will need:
- 4- cod atlantic, filets
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 Tbsp. olive oil
- 8 6-inch blue corn tortilla shells
- 2 cups cabbage, chopped
- 1 bunch cilantro
For the Spicy Mayo Sauce:
- 1/2 cup plain greek yogurt, nonfat
- 1 Tbsp. water
- 2 tsp. lime juice
- 1/2 tsp. chili powder
- 1 tsp. paprika
- 1/4 tsp. chipotle powder
