Light Fresh Fish Tacos

Pat dry 1 pound (450g) cod fillets and cut into 1-inch wide strips. In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over the fish strips.

Prepare the slaw: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot, and 1/4 cup chopped fresh cilantro. In a separate small bowl, whisk together 2 tablespoons fresh lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Pour the dressing over the cabbage mixture and toss to combine. Set aside.

Make the lime crema: In a small bowl, whisk together 1/2 cup plain non-fat Greek yogurt, 1 tablespoon fresh lime juice, and a pinch of salt until smooth.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned fish strips in a single layer. Cook for 2-3 minutes per side, or until the fish is opaque and flakes easily with a fork. Do not overcrowd the pan; cook in batches if necessary.

While the fish cooks, warm the 8 small corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and heating in a 350°F (175°C) oven for 5-7 minutes.

Assemble the tacos: For each taco, place a portion of the cooked fish onto a warm tortilla. Top with a generous spoonful of the cabbage slaw, a drizzle of the lime crema, and optional toppings like diced avocado and finely diced red onion. Serve immediately.