1. Combine the cumin, chile powder, and salt in a small bowl. Sprinkle the mixture evenly over the fish. Coat a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fish and cook until opaque in the center, about 3 minutes per side. Set the fish aside to cool for a few minutes, then flake it into pieces with a fork.
2. Meanwhile, stir the yogurt, cilantro, lime juice, and mayonnaise together in a medium bowl. Add the cabbage and toss to combine.
3. Warm the tortillas in the microwave according to the package directions. Divide the fish and cabbage evenly among the tortillas. Serve with the salsa on the side.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (34%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 5mg||2 %|
|Sodium 73.7mg||3 %|
|Potassium 208.7mg||5 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.3g|
|Protein 3.7g||5 %|
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Calories per serving: 61
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