1 lb black cod filet
1 tbsp olive oil
salt & pepper
1/2 head purple cabbage, thinly sliced
2 limes
1 mango, chopped small
1 can black beans
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, peeled and diced
1/2 cup Greek yogurt
cumin, to taste
chili powder, to taste
flour or corn tortillas

DIRECTIONS

1. Preheat oven to 350F. Line baking sheet with foil and place fish, skin side down, on the baking sheet. Brush with olive oil and season with salt and pepper. Bake for 20-30 minutes, until fish flakes easily.

2. While fish is baking, combine black beans, mango, red onion, avocado, and cilantro in a medium bowl. Add the juice of one lime and season with salt. Set aside.

(Optional) In a small bowl, combine Greek yogurt with juice from half a lime. Season with cumin and chili powder, to taste.

3. Flake fish from skin and remove bones. Add to a medium bowl and season with chili powder and cumin.

4. Serve fish on tortillas with sliced cabbage, mango salsa, and Greek yogurt sauce. Serve with additional limes, if desired.