Flaky cod fillets seasoned with cumin and paprika, served in lettuce wraps with avocado, cabbage slaw, and a cilantro-lime crema.
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Season cod fillets with cumin, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook cod 4 minutes per side until flaky.
Shred cabbage thinly and toss with lime juice and a pinch of salt.
Mix Greek yogurt with chopped cilantro and lime juice for the crema.
Break cod into large flakes.
Fill lettuce cups with cabbage slaw, cod flakes, and avocado slices.
Drizzle with cilantro-lime crema and serve with lime wedges.
1-2 Brazil nuts/day usually covers selenium. If this meal already contains seafood, eggs, or organ meats, a supplement may be unnecessary.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.