Curry Fish Tacos

Ingredients

• 1 tsp (5 mL) canola oil
• 4 oz (113 g) fresh or frozen and thawed cod fillet
• ½ tsp curry powder
• ⅛ tsp black pepper
• 2 5-inch (13 cm) soft corn or whole wheat tortillas*

Coleslaw

• 1 cup savoy cabbage, shredded
• 1 small carrot, shredded
• 2 tbsp fresh cilantro, chopped
• ¼ cup plain 2% Greek yogurt
• 1 tbsp (15 mL) lime juice

Directions

• Heat oil in a small skillet over medium high heat.
• Season one side of cod with half of the curry powder and black pepper.
• Place seasoned side down in skillet.
• Sprinkle remaining seasoning on the other side of cod.
• Cook until golden brown on both sides and cooked through, approximately 3-4 minutes per side, or until it flakes easily with a fork. Remove cod from pan onto a plate; set aside.
• Mix together cabbage, carrot, cilantro, Greek yogurt, and lime juice in a bowl.
• Place half a piece of fish onto each corn tortilla.
• Top with coleslaw.

*Note: Nutrient analysis done with corn tortillas.