Baked Cod Fillets

Fresh Thyme avocado cooking oil spray 

1 Tbsp. Lawry’s salt-free seasoned pepper blend 

2 tsp. Lillie’s Q citrus blend seafood seasoning  

6 (4 oz.) frozen wild-caught Norwegian cod fillets, thawed  

2 Tbsp. Fresh Thyme avocado oil 

Pico De Gallo

¾ cup diced fresh pineapple 

¾ cup diced mango 

3 Tbsp. diced poblano chile pepper*  

2 Tbsp. fresh lime juice 

1 Tbsp. finely chopped fresh cilantro 

Yogurt Sauce

⅓ cup plain whole milk Greek yogurt 

2 Tbsp. Yellowbird blue agave sriracha sauce  

Tacos

12 (5½ inch) yellow corn tortillas, warmed 

Desired toppers: Purple Cabbage, shredded; Avocados, sliced; Jalapeño or Serrano Peppers, sliced*; Cilantro 

1.  For baked cod fillets, preheat oven to 475°F. Line a rimmed baking pan with foil; generously spray with cooking spray and set aside. 
2. In a small bowl, stir together pepper blend and citrus seasoning. Pat fish dry with paper towels. Brush both sides with oil. Sprinkle with seasoning mixture. Place fish in prepared baking pan. Bake for 10 to 12 minutes or until fish reaches 145°F, turning halfway through. 
3. Meanwhile for pico de gallo, in a medium bowl, gently stir together pineapple, mango, poblano, lime juice, and cilantro. Cover and refrigerate.  
4. For yogurt sauce, in a small bowl, stir together yogurt and sriracha sauce; cover and refrigerate. 
5. Flake fish into large pieces; strain pico de gallo. To serve, divide fish and pico de gallo among tortillas. Drizzle with yogurt sauce and add desired toppers.  

*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano and jalapeño peppers, wear protective gloves. 

Each serving contains: 250 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 45 mg cholesterol, 380 mg sodium, 24 g carbohydrates, 1 g fiber, 8 g sugar, 21 g protein. Daily values: 6% vitamin D, 2% calcium, 0% iron, 6% potassium.