Ingredients
Scale
- ½ lb. cod
- 1 ¼ Tbsp. olive oil
- 1 ¼ Tbsp. lime juice
- ½ clove garlic, minced
- ½ tsp. chili powder
- ½ tsp. ground cumin
- 1 medium avocado, cut in half and pit removed
- 3 Tbsp. nonfat plain Greek yogurt
- 2–3 cups ready-to-eat broccoli slaw
- ¼ jalapeno pepper, finely chopped
- 2 Tbsp. cilantro, finely chopped
- 4 corn tortillas
Instructions
- Preheat grill.
- In a large plastic baggie, mix 1/2 Tbsp. olive oil, 1/2 Tbsp. lime juice, garlic, chili powder and cumin. Add cod and mix until the fish is coated.
- Grill fish about 3 minutes per side, or until cooked thoroughly.
- In a small bowl, mix 1/4 Tbsp. olive oil and 1/4 Tbsp. lime juice. Rub onto avocado halves and place halves facedown on grill. Grill for about 2-3 minutes. Remove and cut halves into slices.
- In a medium bowl, combine 1/2 Tbsp. olive oil, 1/2 Tbsp. lime juice and yogurt. Mix well. Add broccoli slaw, jalapeno and cilantro and combine until bowl contents are coated with the yogurt-lime sauce.
- Top corn tortillas with grilled fish, slaw mixture and avocado slices.
Notes
Video styling: Monica Lavin of Lavin Label
Videography: iMint Media