Fish tacos with tomatillo sauce

These flavorful fish tacos are a healthy alternative to traditional beef tacos.

If cilantro isn't to your liking, use parsley instead.

Ingredients (Serves 4)

12 ounces whitefish, such as cod or tilapia
Salt and pepper to taste (optional)
1/4 head Napa cabbage (1 1/2 cups)
1 teaspoon cumin
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 small yellow onion, diced (1/4 cup)
2 tablespoons minced cilantro
2 red Fresno peppers, diced
Zest and juice of 1 lime (1/2 teaspoon zest, 1 tablespoon juice)
4 tablespoons tomatillo salsa
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.