Ingredients

• 1 (5.3 ounce) container Greek Yogurt

• 2 tablespoons mayonnaise

•  1-2 tablespoons lime juice

• 1 teaspoon chipotle chili powder

• 1 ¼ pounds cod, tilapia, dover sole, etc.

• ½ teaspoon EACH: garlic powder AND ground cumin

• 1 teaspoon Tajin seasoning (or any chili lime seasoning mix)

• 1 tablespoon oil

• 8 tortillas (corn, flour, or mix)

  Sweet and Tangy Slaw

• 1 teaspoon toasted sesame oil

• 1 tablespoon avocado or olive oil

• Zest of 1 lime + 2 tbsp lime juice

• 1 tablespoon orange juice

• ¼ teaspoon EACH: garlic powder, kosher salt

• 1 serrano pepper, seeds removed + minced

• 4-5 teaspoons agave (or honey)

• ~4 cups shredded cabbage (any color)

• ½ red bell pepper cut into strips

• ⅓ cup EACH: sliced red onions AND chopped cilantro

Directions

1. Add the yogurt, mayo, 1 tbsp lime juice, and chipotle chili powder to a small bowl and whisk to combine. Taste and adjust with more chipotle or lime juice as desired and set aside.

2. Pat the fish loins/filets dry. Combine the garlic powder, cumin and Tajin in a bowl and sprinkle the seasonings over the loins making sure to coat both sides.

3. Heat a non stick skillet over medium-high heat. Add the oil and cook the fish for roughly 3-5 minutes on each side until the fish turns opaque, taking care not to over/under cook it. Remove from heat. Flake fish with fork.

4. Make the slaw: Add the sesame oil, lime zest + juice, orange juice, minced serrano, garlic powder, salt, and agave to a bowl and whisk to combine. Taste and adjust with more agave or salt as desired. Add the shredded cabbage, bell pepper, onion, and cilantro. Pour the dressing over the slaw and toss to coat. Taste and adjust as desired.

5. Heat the tortillas over an open flame, if desired. Add some slaw to each tortilla, top with crumbled fish, and drizzle with sauce before serving with additional lime wedges.