Curry Fish Tacos
| Number of portions: 1 | Prep time: 10 minutes | Total time: 20 minutes |
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.
| Nutrient | Per portion |
| Calories | 275 kcal |
| Protein | 29 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fibre | 6 g |
| Sodium | 148 mg |