• 4- cod atlantic, filets 
• 1 tsp. paprika 
• 1 tsp. garlic powder 
• 1/2 tsp. chili powder 
• 1/2 tsp. ground cumin
• 1 Tbsp. olive oil 
• 8 6-inch blue corn tortilla shells 
• 2 cups cabbage, chopped 
• 1 bunch cilantro 

For the Spicy Mayo Sauce:

• 1/2 cup plain greek yogurt, nonfat 
• 1 Tbsp. water
• 2 tsp. lime juice
• 1/2 tsp. chili powder
• 1 tsp. paprika 
• 1/4 tsp. chipotle powder 

1. In a small bowl blend greek yogurt, water, lime juice, chili powder, paprika and chipotle powder. Set aside. 
2. Mix smoked paprika, garlic powder, chili powder, cumin, and pepper in a small bowl. Sprinkle evenly over each filet, rubbing it on all sides.
3. In a skillet, over medium-high heat, heat 1 tablespoon of olive oil. Add fish fillets and cook for 4 minutes on each side.
4. Shred fish fillets with a fork. Divide evenly into the 8 corn tortillas.
5. Add shredded cabbage, cilantro and drizzle with chipotle mayo.
6. Serve and enjoy!