INGREDIENTS:

For the fish:

Juice of 1 lime

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon paprika (or Cajun seasoning for more heat)

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds cod or other white flaky fish

For the slaw:

1/4 cup non-fat plain Greek yogurt

Juice of 1 lime

2 tablespoons chopped fresh, or dried, cilantro

2 cups shredded cabbage 

1 cup canned (drained) or frozen (thawed) corn 

1 jalapeno, minced (or 1/4 teaspoon red pepper flakes)

Salt and pepper, to taste

For the sauce:

1/4 cup non-fat plain Greek yogurt

1 tablespoon light mayonnaise

Juice of 1/2 lime

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper – optional for extra spice

Salt, to taste

PREPARATION:

Spray baking dish with cooking spray.

In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt and pepper. 

Add fish, tossing until evenly coated and gently rub all of the seasoning  into the fish on all sides.

Let marinate 15 minutes.

Meanwhile, make the slaw: In a large bowl, stir together yogurt, lime juice, and cilantro. Add cabbage, corn, and jalapeno. Toss to coat. Season with a dash of salt and pepper. Set aside.

Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

Heat oven to 375◦F. Place fish in baking dish. Bake 8-12 minutes or until fish flakes when pierced with a fork.

Serve fish topped with slaw and sauce in corn tortillas, or lettuce leaves, with avocado and lime wedges.

Recipe courtesy of Diabetes Prevention and Control

Adapted from kimscraving.com