Ingredients

• 1 lb halibut or mahimahi (bite-size chunks)
• Juice of 2 limes
• 1/3 cup nonfat greek yogurt
• 3 cups shredded red cabbage
• 8 6-inch corn tacos
• 2 tbsp ground cumin
• 2 tsp chili powder
• 1 tsp garlic powder

Directions

1. Whisk lime juice, cumin, chili pepper, and garlic powder. Add fish and marinate for at least 10 min

2. Mix yogurt and salt to taste. Mix with cabbage.

3. Coat skillet with olive oil and warm over med high heat.

4. Add fish and cook 3-4 min, turn frequently

5. As fish cooks, wrap tortillas in damp paper towels and microwave for 30 seconds

6. Divide fish among tortillas. Top with cabbage mix. Serve with lime wedges

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