Dinner

Fish Tacos

Grilled white fish served in a corn tortilla topped with some slaw, avocado, and other fresh toppings.

25

min

Meal benefits

Rich in vitamins A, C, and K, which are crucial for boosting your immune system, skin health, and preventing blood clotting.

Source of healthy omega 3 fatty acids, which are extremely important for overall heart and brain health and has been proven to decrease risk of cardiovascular disease.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

396

Protein

28

g

Fats

16

g

Carbs

35

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

white fish fillet (e.g., cod, tilapia)

1

tsp

olive oil

0.5

tsp

chili powder

0.5

tsp

cumin

0.25

tsp

smoked paprika

0.25

tsp

garlic powder

1

tsp

Honey

2

Small corn tortilla

0.5

lime

50

g

shredded cabbage

25

g

shredded carrots

15

g

mayonnaise, light

15

g

Greek yogurt

0.5

apple cider vinegar

Instructions

_{Step 1/4}

Prepare the Fish

In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the fish fillet with olive oil and the spice mixture. Squeeze lime juice over the fish. Let it marinate for 10 minutes.

_{Step 2/4}

Cook the Fish

Preheat a non-stick pan over medium heat with some olive oil. Cook the fish for about 3-4 minutes on each side until it flakes easily with a fork. Remove from heat and let it rest for a few minutes before flaking into bite-sized pieces.

_{Step 3/4}

Prepare the Slaw

In a bowl, combine shredded cabbage, shredded carrots, mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Mix well to coat the vegetables evenly.

_{Step 4/4}

Assemble the Tacos

Warm the corn tortillas in a dry pan over medium heat for about 1 minute on each side. Divide the flaked fish between the two tortillas topping with the slaw. Optionally add in some avocado slices and fresh cilantro on top if desired. Serve with a lime wedge on the side.