Start to finish: 30 minutes
Servings: 4
» Juice of 1 lime, about 2 tablespoons

» 3 tablespoons olive oil

» 1 teaspoon chili powder

» ½ teaspoon ground cumin

» 1 teaspoon granulated garlic

» ¼ teaspoon kosher salt

» 4 fillets of Alaskan cod, frozen, about 4-5 ounces each

» 1 yellow onion, sliced thinly (about 2 cups)

» 2 sweet peppers (red, yellow, or orange), sliced thinly (about 2 cups total)

» Spicy slaw topping:

» 2 cups chopped or sliced cabbage

» ¼ cup plain Greek lowfat yogurt

» 1 tablespoon mayonnaise

» ½ teaspoon chipotle chili powder

» 1 tablespoon lime juice

» 1 chopped green onion

» ¼ cup chopped cilantro

» Chopped tomatoes, for garnish (optional)

» Salt and pepper

» 8 corn tortillas, for serving

» Cubed avocado, for garnish

Preheat oven to 400 F. In a large bowl, mix together the lime juice, olive oil, chili powder, cumin and granulated garlic. Cut four 12-inch-by-12-inch pieces of heavy duty foil. Dip the fish into the marinade and set aside.

Toss the onion and peppers in the marinade to coat, and divide among the foil squares. Place the fish on top of the onions and peppers. Then toss the tomatoes into the marinade and then place on top of the fish, along with any remaining marinade. Close the foil up into packets, crimping the edges together.

Place on a baking sheet and bake until fish is cooked through and vegetables are tender, about 30 minutes. (Subtract 10 minutes if using fresh fish).

Meanwhile, mix together all the ingredients for the spicy slaw topping. Serve one foil packet per person, along with corn tortillas, slaw for topping and avocado if desired.

Nutrition information per serving: 402 calories; 139 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 401 mg sodium; 34 g carbohydrate; 6 g fiber; 9 g sugar; 31 g protein.