Cod Tacos with Red Cabbage Slaw
Makes 1 serving

INGREDIENTS
160 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
2 small, about 60 g Corn tortilla
80 g Red cabbage
40 g Carrot
50 g Greek yogurt, 0% fat
1 tsp (6 g) Chipotle paste
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Of one lime Lime juice
A handful Fresh coriander
Half a teaspoon Smoked paprika
Half a teaspoon Ground cumin

METHOD
1. Shred the cabbage and grate the carrot. Toss with half the lime juice and a pinch of salt and leave for ten minutes to soften.
2. Stir the chipotle paste into the yogurt.
3. Rub the cod with the paprika, cumin, salt and the rest of the lime. Fry it in a sprayed pan over a medium-high heat for three minutes a side, then break it into large flakes.
4. Warm the tortillas in a dry pan for thirty seconds a side.
5. Fill each tortilla with slaw, cod and a spoon of the yogurt, and finish with coriander.

Contains milk and fish.
Some corn tortillas are blended with wheat flour. Check the packet.

RECIPE NOTES
Corn tortillas are about half the calories of flour ones at this size, and they hold up to a wet filling.
Two tacos at 346 kcal is a light dinner. A third tortilla adds about 65 kcal, and there is enough filling for it.

Full recipe: https://www.getfuel8.com/recipes/cod-tacos-red-cabbage-slaw
