These tasty fish tacos are a healthy meal and perfect for a weekday dinner.

Servings: 4
1 ½ lbs. cod
2 cups cabbage thinly shredded
2 scallions thinly sliced
¼ cup cilantro, chopped
2 tbsp. jalapenos, chopped
2 tbsp. rice vinegar
2 tbsp. extra-virgin olive oil, plus 1 tbsp. for wiping cod.
Salt and pepper to taste
6 to 8 corn tortilla shells

Preheat the oven to 425 degrees. Put cabbage, scallions and cilantro in a bowl and toss. In a small container whisk vinegar and oil. Add jalapenos, salt and pepper to taste and mix well. Pour the dressing over the cabbage mixture and toss well. Let sit for 20 minutes to allow the slaw to wilt some. Pat the cod dry and wipe with olive oil. Salt and pepper to taste. Bake for 10 minutes or until flaky. Warm the tortilla shells in a skillet. Put cod and slaw into the shells and enjoy.