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Active time
20 minutes
Total time
30 minutes
4 servings

2½ tablespoons olive oil, divided

2½ tablespoons lime juice, divided

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound cod (mahi-mahi and tilapia also work well)

1 large avocado, cut in half, pit removed

6 tablespoons nonfat plain Greek yogurt

3-4 cups broccoli slaw

½ jalapeno pepper, finely chopped

¼ cup cilantro, finely chopped

8 corn tortillas

  1. Preheat grill or heat grill pan on medium heat.
  2. In a large plastic bag, mix 1 tablespoon olive oil, 1 tablespoon lime juice, garlic, chili powder, and cumin. Add cod and mix until fish is coated.
  3. Grill fish about 3 minutes per side, or until cooked thoroughly.
  4. Mix ½ tablespoon olive oil and 1 teaspoon lemon juice in a small bowl. Rub onto avocado halves and place halves face down on the grill. Grill for about 2-3 minutes. Remove and cut into slices.
  5. In a medium bowl, combine remaining oil, lime juice, and yogurt. Mix well. Add broccoli slaw, jalapeno, and cilantro and combine until coated with yogurt-lime sauce.
  6. Top corn tortillas with grilled fish, slaw mixture and avocado slices.

Recipe and photo courtesy of Dish on Fish.

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