GRILLED COD & AVOCADO TACOS
This flaky, grilled cod joins a creamy, smoky avocado and broccoli slaw for a super easy taco dish.
INGREDIENTS
| 1/2 | lb. Sea Best® Cod fillets |
| 1 1/4 | tablespoons olive oil |
| 1 1/4 | tablespoons lime juice |
| 1/2 | clove garlic, minced |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon ground cumin |
| 1 | medium avocado, cut in half and pit removed |
| 3 | tablespoons nonfat plain Greek yogurt |
| 2-3 | cups ready-to-eat broccoli slaw |
| 1/4 | jalapeño pepper, finely chopped |
| 2 | tablespoons cilantro, finely chopped |
| 4 | corn tortillas |
DIRECTIONS
- Preheat grill.
- In a large plastic baggie, mix 1/2 tablespoon olive oil, 1/2 tablespoon lime juice, garlic, chili powder and cumin. Add cod and mix until the fish is coated.
- Grill fish about 3 minutes per side, or until cooked thoroughly.
- In a small bowl, mix 1/4 tablespoon olive oil and 1/4 tablespoon lime juice. Rub onto avocado halves and place halves facedown on grill. Grill for about 2-3 minutes. Remove and cut halves into slices.
- In a medium bowl, combine 1/2 tablespoon olive oil, 1/2 tablespoon lime juice and yogurt. Mix well. Add broccoli slaw, jalapeno and cilantro and combine until bowl contents are coated with the yogurt-lime sauce.
- Top corn tortillas with grilled fish, slaw mixture and avocado slices.
- Recipe courtesy of dishonfish.com
