Fish-centric menus make my own MyFitnessPal very happy.

Especially on the days when I haven’t exercised and/or caved at Starbucks, ordering my favorite breakfast sandwich (yeah, it happens, and no it’s not the sensible one with turkey bacon).

Wild-caught cod for the win!

Actually I went to the market in search of another “fish taco fish”, but farm raised is no longer welcome in my kitchen. The mildest, wildest caught anything in the seafood case that day has made me a cod fan by default.

I love it loaded with this veggie garnish, and a dollop of cilantro lime cream. Even better when scratch black bean salsa is around (another recipe for another time).

Now if only I could convince the rest of the fam to think outside the tortilla box.

Fish Tacos with Cilantro Lime Cream
3 oz wild caught cod
Fajita seasoning
1/2 lime, juiced
Garnish:
1/4 fresh jalapeño pepper, chopped or sliced
1/4 red onion, chopped
1/2 cup shredded red cabbage
1 scallion, minced
4 cherry tomatoes, halved
1 tbsp cilantro lime cream
1 single serve container Fage plain Greek yogurt
1/4 cup chopped cilantro
1/2 lime, juiced
Place cod in skillet, sprinkling fajita seasoning on both sides with a liberal hand. Squeeze juice of 1/2 lime onto the fish and cook over medium-high heat about 3 minutes on each side. Remove from stove and keep warm. Top with shredded red cabbage, minced scallion, cherry tomatoes, and Cilantro Lime Cream. MFP entry: Rebecca’s Fish Taco Filling (includes Cilantro Lime Cream), 3 oz, 236 cals.

Cilantro Lime Cream
2 tablespoons Fage 2% plain Greek yogurt
1 tsp lime juice
1 tsp extra virgin olive oil
fresh cilantro, to taste
Mix all ingredients. Chill 10 minutes before serving.