I love fish
tacos! Last summer, when we went on
vacation to Panama City Beach, I had fish tacos everywhere we went! But you and I both know, they’re not especially
healthy when served in any restaurant.
So I went on a mission to find a recipe I could modify to fit into the
FirstFitness Nutrition menu guide. I love
eating REAL food and finding a good recipe that meets my goals is
important. I don’t cook fancy often, but
when I do I go all out!
My fish “tacos”
were created by using endive as a shell, piling on the fish and then drizzled
it with some of the sauce. On top of that,
I added this coleslaw and had a side of Mexican rice that was awesome!
FFN Friendly Coleslaw
1 16 oz bag of
shredded cabbage or one small cabbage shredded
½ bunch of
green onions
½ red onion,
cut into thin slivers
½ red pepper,
cut into thin slivers
½ bunch of
cilantro, chopped
1-2 jalopenos,
seeded and minced
2-3 tbsp olive
oil
1-2 limes,
juiced
1 tbsp cumin
Salt &
pepper
Combine all
ingredients in large bowl, mix well & chill.
Sauce for tacos
½ cup greek
yogurt
½ cup green
salsa
Combine all
ingredients in bowl, mix well & chill.
Fish
White fish
(tilapia, swai, etc)-1 filet per person:
I seasoned mine with a little garlic/onion powder
Bake or grill
until flakey.
FFN Friendly Mexican Rice
Makes 6 servings
Ingredients:
3 tablespoons olive oil
1 cup Iberia parboiled brown rice
1/3 cup white onion, diced
2 cloves garlic, minced
1 to 2 serrano or jalapeño peppers, diced
1/2 poblano pepper, diced
1 Roma tomato, diced
1/4 cup tomato sauce
2 cups chicken broth
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
Juice of 1 lime
Cilantro, chopped for garnish
Directions:
1. In a large skillet, heat the
oil to medium heat. Add the rice and stir to coat with oil. Cook for 3 to 5
minutes or until the rice starts to toast and become aromatic. Add the onions,
garlic, jalapeño and poblano pepper. Cook for 3 minutes.
2. Add the remaining
ingredients, minus the olives, stir gently to combine. Taste for salt, bring to
a boil. Reduce heat, cover and continue cooking for 18 to 20 minutes or until
all the broth has been absorbed. Remove from heat and let stand
for 10 minutes. Fluff with fork before serving. Garnish with lime juice and
cilantro before serving.
