Flaky cod fillets seasoned with cumin and paprika, served in lettuce wraps with avocado, cabbage slaw, and a cilantro-lime crema.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.