Fish Tacos with Tomatillo Salsa

Ingredients

12 oz. of whitefish; such as cod, tilapia, or sea bass
Salt and pepper to taste (optional)
1/4 head of Napa cabbage (about 1 1/2 cups), julienne cut
1 tsp of cumin
1 tsp of paprika
1/2 tsp of chili powder
1/2 small yellow onion, diced (1/4 cup)
2 tbsp of minced cilantro
2 red Fresno peppers, diced
Zest and juice of 1 lime (1/2 tsp zest, 1 tbsp juice)
4 tbsp of tomatillo salsa
4 6-inch tortillas (wheat or corn), lightly grilled or toasted

Directions

1. Season fish with salt and pepper to taste.
2. Bake fish at 375°F for 20 minutes (grill fish if you prefer)
3. Place remaining ingredients except tortillas and cabbage in a mixing bowl. Toss to combine.
4. Flake fish and place on tortillas
5. Top with cabbage and salsa

*Nutrition per serving:
187 calories; 3g fat; 0.5% saturated fat; 39mg cholesterol; 190mg sodium; 19g protein