Fish tacos with tomatillo sauce

Ingredients

1. 12 ounces whitefish, such as cod or tilapia
2. Salt and pepper to taste (optional)
3. 1/4 head Napa cabbage (1 1/2 cups)
4. 1 teaspoon cumin
5. 2 teaspoons paprika
6. 1/2 teaspoon chili powder
7. 1/2 small yellow onion, diced (1/4 cup)
8. 2 tablespoons minced cilantro
9. 2 red Fresno peppers, diced
10. Zest and juice of 1 lime (1/2 teaspoon zest, 1 tablespoon juice)
11. 4 tablespoons tomatillo salsa
12. 4 wheat tortillas (6-inch diameter), lightly grilled or toasted

Directions

Season fish with salt and pepper if you like. Then bake fish at 375 F for about 20 minutes until internal temperature reaches 145 F. Or grill fish if you prefer.

Place remaining ingredients except tortillas in a mixing bowl and toss to combine. Flake fish and place on tortillas. Top with cabbage and salsa mixture. Serve immediately.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.