2 cups 1/2 inch thick sliced green and/or red cabbage
1 cup thinly sliced red onion
1 ½ tsp cajun seasoning, divided
1 ¼ lbs swordfish fillets, cut lengthwise in half then crosswise in half
8 (6 inch) corn tortillas
⅓ cup plain nonfat Greek yogur
⅓ cup salsa verde
1
Position 2 oven racks to center and next lower positions; preheat oven to 400°. Place cabbage and red onion in large bowl; spray with cooking spray and toss with 1/2 teaspoon Cajun seasoning. Spread vegetables on rimmed baking pan; roast 10 minutes.
2
Push vegetables to 1 side of pan; place tilapia in single layer on opposite side. Spray tilapia with cooking spray; sprinkle with remaining 1 teaspoon Cajun seasoning and 1/4 teaspoon salt. Wrap tortillas in foil.
3
Roast tilapia and vegetables on center rack and tortillas on lower rack 10 minutes or until internal temperature of tilapia reaches 145° and vegetables are tender. Serve tilapia and vegetables in tortillas topped with yogurt and salsa verde.
Ingredients
2 cups 1/2 inch thick sliced green and/or red cabbage
1 cup thinly sliced red onion
1 ½ tsp cajun seasoning, divided
1 ¼ lbs swordfish fillets, cut lengthwise in half then crosswise in half
8 (6 inch) corn tortillas
⅓ cup plain nonfat Greek yogur
⅓ cup salsa verde