2 Tbsp (30 mL) lime juice
1 Tbsp (15 mL) oil
½ tsp (2 mL) ground cumin
½ tsp (2 mL) each salt and pepper (approx.)
2 cup (500 mL) red cabbage, shredded
⅓ cup (75 mL) fat-free plain Greek yogurt
2 Tbsp (30 mL) light mayonnaise
2 Tbsp (30 mL) fresh cilantro, finely chopped
2 Tbsp (30 mL) green onion, finely chopped
1 lb(s) (500 g) cod fillets
½ cup (125 mL) almonds, ground
2 tsp (10 mL) chili powder
8 corn or flour tortillas, toasted
8 wedge lime
1. Preheat the oven to 425°F (220°C). Whisk the lime juice with the oil, cumin, salt and pepper. Toss with cabbage and chill until ready to use. Stir the yogurt with the mayonnaise, cilantro and green onion; set aside.
2. Cut the cod into 1 1/2-inch (4 cm) chunks and season all over with salt and pepper. Stir the almond flour with the chili powder. Coat each piece of fish with the almond mixture. Arrange fish on a parchment-lined baking sheet. Coat well with cooking spray.
3. Bake for 10 minutes or until golden and cook.