Fish Tacos with Cilantro Lime Slaw


If you love fish tacos, this healthy twist is super easy to make at home! These Fish Tacos with Cilantro Lime Slaw are a healthy crowd pleaser – or you can make them just for yourself! You can also make them with tofu to skip the fish if you’re so inclined – recipe alternative included below.

If you’re going with fish, it’s a great protein source –  rich in omega 3 fatty acids and vitamin D and known to be beneficial for both heart (1) and brain (2) health. If you’re going with tofu, choose an organic, firm tofu. Tofu contains all the essential amino acids in a plant-based form.

The Cilantro-Lime Slaw contains plenty of fresh veggies, rich in fiber and phytonutrients like carotenoids – found in carrots (3) – and anthocyanins – found in red cabbage (4). These plant nutrients have bioactive food components that play an important role in supporting our immune system and have anti-microbial, anti-inflammatory and anti-oxidant properties (5). You could use this slaw recipe for other dishes too if you enjoy it!

Feel free to customize and vary your ingredients. I’d love to see your pictures and hear how you liked it, so leave me a comment below!

Enjoy!


Fish Tacos with Cilantro Lime Slaw

Yield: 2 servings

You will need: Knife, cutting board, measuring spoons, measuring cups, spoon, grater, medium mixing bowl

KeyT=Tablespoon; tsp=teaspoon

Ingredients:

4 organic corn tortillas or other type of tortilla you like using

For The Slaw:

  • 1 cup green or red cabbage, shredded
  • ½ cup carrot, shredded
  • 2 green onions, chopped
  • 2 T cilantro, chopped
  • 1 lime, juice of
  • ¼ tsp sea salt
  • ¼ tsp black pepper

For The Fish (or Tofu):

  • 2 (5-6 oz) white fish filets or 1 (14 oz) block extra firm tofu, divided into 8 equal pieces
  • 1 T cumin
  • 1 tsp coriander
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp chili powder, optional
  • 1/2 avocado, sliced

Directions:

  1. Shred cabbage and carrot into a large mixing bowl. Chop onions and cilantro, and add them as well.
  2. Squeeze in lime and season with salt and pepper. Toss until well combined and set aside.
  3. Heat a large skillet over medium-high heat and coat with oil. Season white fish filets or tofu with seasonings and sear on each side, for 3-5 minutes, until cooked through.
  4. Cut each filet of fish in half. Place each half (or 2 slices of tofu) on a tortilla and top with slaw and sliced avocado.

Nutrition Facts

Serving Size: 2 tacos

Servings per Recipe: 2

Calories per Serving: 298

Protein: 23 grams

Carbohydrates: 30 grams

Fat: 12 grams

I hope you enjoy this fresh and delicious recipe! Let me know how you like it in the comments below!


Need some help with healthy eating? When planning for the week, I think about:

  • 2-3 breakfast options I like
  • A few entrees that could double as dinner or lunch
  • A couple smoothie ideas that have complimentary ingredients to give you variety with your greens
  • A snack option like homemade protein muffins or an easy to make trail mix for days you’re just hungrier and want a little more to eat.
  • Round out your plan with a couple of staple sides that you would like to have on hand daily like a big mixed greens salad and some rice, quinoa or easy to grab sweet potato chunks………and then make your grocery list around that.

Or, you can let me make the whole plan for you, with so many delicious, easy and healthy recipes!

The 30 Day Challenge Meal Plan includes all the recipes and grocery lists for breakfasts, smoothies, sides, snacks and entrees for 4 full weeks – with plenty of delicious options and structure to help you eat right for YOUR life!

Check out everything included in the 30 Day Challenge Meal Plan right here, and let me make your life easier!

References:

  1. “Omega-3 Fatty Acids: An Essential Contribution.” Harvard School of Public Health. Web. 2021. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/omega-3-fats/
  2. Raji, Cyrus A et al. “Regular fish consumption and age-related brain gray matter loss.” American journal of preventive medicine vol. 47,4 (2014): 444-51. doi:10.1016/j.amepre.2014.05.037 Web. 2014 https://pubmed.ncbi.nlm.nih.gov/25084680/
  3. Liu, Rui Hai. “Health-promoting components of fruits and vegetables in the diet.” Advances in nutrition (Bethesda, Md.) vol. 4,3 384S-92S. 1 May. 2013, doi:10.3945/an.112.003517 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650511/
  4. Wallace, Taylor C. “Anthocyanins in cardiovascular disease.” Advances in nutrition (Bethesda, Md.) vol. 2,1 (2011): 1-7. doi:10.3945/an.110.000042 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3042791/
  5. Gupta C, Prakash D. “Phytonutrients as therapeutic agents”. J Complement Integr Med. 2014;11(3):151-169. doi:10.1515/jcim-2013-0021 Web. https://pubmed.ncbi.nlm.nih.gov/25051278/

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