Ingredients
Scale
For the Cilantro Lime Crema
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons finely chopped cilantro
- juice from 1 lime
For the Cabbage Slaw
- 1 1/2 cups shredded red cabbage
- 1/2 cup cilantro, loosely packed
- 2 tablespoons balsamic vinegar
- 1 teaspoon raw honey
- juice from 1 lime
For the Fish
- 2 tablespoons olive oil
- 1 pound white fish fillets (I used tilapia)
- 1 tablespoon cajun seasoning
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- salt & pepper to taste
Extras & Toppings
- 8 Ezekiel or sprouted corn tortillas
- 1/4 cup guacamole
- 1/4 cup pico de gallo
Instructions
For the Cilantro Lime Crema
- Mix all ingredients in a small bowl until smooth. Spoon the mixture into a plastic baggy and cut a 1/4 inch from the corner to make a piping bag. Set aside.
For the Cabbage Slaw
- Mix all ingredients together in a medium bowl and set aside.
For the Fish
- Heat olive oil in a nonstick skillet over a medium heat.
- Season each side of the fillets and carefully lay the fillets in the hot skillet.
- Allow each side of the fish to blacken, about 3-5 minutes.
- Once the fish is cooked through and flakes easily with a fork, remove from heat and place on a plate.
- Using two two forks, gently pull the fillets apart to shred.
To assemble
- Arrange fish, cabbage, pico de gallo, guacamole in each tortilla and drizzle with Cilantro Lime Crema. Enjoy! 🙂
Nutrition
- Serving Size: 4