SHEET PAN MEAL: Fish Tacos with Cabbage Slaw

Summertime has finally arrived in my neck of the woods so I start craving lighter, fresh meals.

I still need them to be easy and quick plus be something a 4-year-old would eat.

Tonight's fish 'tacos' hit all points for sure. Fresh. Easy. Delicious!

Ingredients

• 1 pound Fish Filets, I used Swai any fish will work though.
• 1 ear of Corn, remove corn from cob with a sharp knife (will be about 1/2 cup kernels)
• 1 cup Cherry Tomatoes, sliced
• 1 packet Taco Seasoning (can use Low Sodium if you like)
• 1 tablespoon Olive Oil
• 4oz Non-Fat Plain Greek Yogurt
• 1 cup Salsa
• 1 large Lemon, quartered
• 1/4 Small Red Cabbage, sliced thin (about 1 cup)
• 2 tablespoons fresh Cilantro, chopped
• 2 Radishes, cut into matchsticks.
• Salt, Pepper to taste
• Lettuce Leaves
• Optional Granish: Cilantro, Avocado slices, radish or chopped onions.

Instructions

• Pre-Heat oven to 425
• Line a sheet pan with parchment paper.
• Lay fish to one side of pan.
• Arrange the corn and tomatoes into small even piles.
• Drizzle Olive Oil on fish and veggies
• Sprinkle Taco Seasoning on the fish and veggies. I used about 1/2 the package. Adjust according to how strong you want the flavor.
• Roast until the fish is flaky and cooked through, about 15 min. Remove from oven
• Combine yogurt, the juice from 2 lemon slices, salt, pepper and the salsa in a bowl and set aside.
• Stir cabbage, radish, cilantro, the roasted corn and 2 tablespoons of the yogurt sauce. Add salt and pepper to taste.
• Arrange 1/2 a filet in each lettuce leaf and garnish as desired with slaw, yogurt sauce and if desired avocado, radish, cilantro and onions.

Serve roasted tomatoes on the side.