This recipe is very yummy! As an added bonus the tacos are ridiculously healthy and easy to make. Each serving yields about 40 grams of protein!

Serves Four:

• 1 pound boneless, skinless tilapia or cod fillets
• Few splashes of extra virgin olive oil
• Coarse salt and ground pepper
• 1/4 cup non-fat Greek Yogurt
• 2 lime, 1 zested and juiced (use the other for serving and to marinate the fish)
• Tabasco
• 8 whole wheat tortillas
• Dried Mexican oregano
• 1/2 small head of red cabbage thinly sliced
• 1 cup fresh cilantro

1. Heat oven to 450 with the rack at the highest position. Pat fish dry and season both sides with salt, pepper and oregano. Squirt lime juice on the fish.
2. Cook fish until it is browned on top and flesh is opaque throughout. About 12 minutes.
3. Meanwhile, in a small bowl, combine the Greek Yogurt, lime zest and juice. Add a few dashes of Tabasco. Season with salt and pepper.
4. Warm tortillas by wrapping in parchment lined aluminum foil and placing under the broiler once the fish is done, 5 minutes.
5. Divide fish evenly among the tortillas and top with cabbage, cilantro. Serve with the yogurt sauce and lime wedges.