Crispy Cod Taco Zucchini Slaw Sheet-Pan Plates

Ingredients

• 1 1/4 lb cod fillets, patted dry
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 medium zucchini, cut into half-moons
• 2 cups shredded cabbage
• 1 cup corn kernels
• 1/2 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• Lime wedges for serving

Method

1. Heat oven to 425 F and line a sheet pan with parchment.
2. Toss zucchini and corn with half the oil and a pinch of the seasoning blend.
3. Rub cod with remaining oil, lime juice, and spices.
4. Roast cod and vegetables 10-12 minutes, until the fish flakes easily.
5. Stir cabbage, yogurt, lime juice, honey, and cilantro into a quick slaw.
6. Serve cod, vegetables, slaw, avocado, and warm tortillas as build-your-own plates.