A Lil About Me!

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ACE Certified Personal Trainer; NSCA Certified Strength & Conditioning Specialist; CSEP Certified Personal Fitness & Lifestyle Advisor; MaddDogg Spinning Instructor; NCCP SwimCoach; NLSC Aquafit Instructor; Wellness & Weight-Loss Consultant.

Tuesday, 4 October 2011

It's National TACO DAY!!!

AND it fell on Taco Tuesday?! I pretty MUCH HAVE to Blog!!

Aquí es una receta muy fácil y muy deliciosa para tacos de pescado ... OOPS! got so excited about taco I spoke Spanish!
 
Here is a super easy, super delicious Fish Taco recipe!
 
Ingredients
  • 4 - 6" Whole wheat flour tortillas (*it's a HEALTHY recipe, but you can use corn, if need be)
  • 1/2c Cilantro (*set aside as optional topper)
 
Fish
  • 4 - 4oz Mahi fillets (*or any solid white fish, I've also used Salmon, but takes a bit Longer to cook)
  • 1/4c pineapple juice
  • 2TB EVOO (*or coconut oil)
  • 1tsp cayenne
  • 1/2 tsp nutmeg
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • S&P
  • PAM cooking spray or Aerolized Coconut Oil or EVOO
 
Slaw Filling
  • 1/2 Red Cabbage, shredded
  • 1/2 yellow pepper, seeded, depithed, finely julienned (*super thin strips)
  • 1/2 Vidalia Onion in rings (*I like to touch 'em to the grill just for a few mins to take the edge off)
  • 1 large Carrot cleaned, shaved into ribbon (*can buy the bag shredded, but they're so short!)
 
Slaw Dressing
  • Zest & juice of Large lime
  • 1/2 cup plain fat free greek yogurt
  • 1/4c low fat sour cream
  • 1/2c finely fresh chopped cilantro
  • S&P
 
Mango-Guac Topper
  • 1 Large Hass Avocado, jawed, cubed & scooped - use 3/4 for guacamole & 1/4 for slaw dressing
  • 1 Large hot house tomato, seeded & diced
  • 1/4c Vidalia Onion
  • 1 jalepeno, fine diced (*can use seeds, if you want it hotter) - Can use scotch bonnet, also
  • 1/2c fresh chopped cilantro
  • Juice of 1 large lime
  • 1-2 clove(s) of Garlic, smashed w. Sea salt
  • 1/2 Mango, jawed, cubed & scooped
  • S&P
 
Hardware
  • 2 Large Bowl
  • 1 Small Bowl
  • Grill Pan, Skillet or BBQ
 
Method
  1. Marinate Fish fillets in mix of Pineapple Juice, Oil & seasonings - put in fridge
  2. Mix Avocado, Tomato, Onion, Mango, Jalepeno in a Large Bowl, add Garlic & cilantro, S&P
  3. Allow to sit for 5mins at Room temp, then add Lime Juice - Cover & put in fridge
  4. Mix Slaw Ingredients in Large Bowl
  5. In Small Bowl mix Slaw dressing ingredients & whisk *vigorously* until smooth & a little frothy
  6. Pour dressing over Slaw Veggies & Mix it UP! - Cover & refridgerate
  7. Take out Fish Fillets - Heat Grill Surface to a medium-high heat, and Grease lightly
  8. Cook white fish for about 4min per side (*salmon may take a little longer, depends on how you like it)
  9. When you flip the fish, Pull out the Guac & Slaw
  10. Warm Tortillas over grill for 2mins
  11. Lay down Slaw, top with Grilled Fish & add guac, sprinkle on reserve Cilantro (*if desired)
OLE' !!
Hope you Like it!
xo - Mia

ps - if you so desire, you can egg-white & flour the Fish fillets after marinated, and fry them for a crispy twist ... Just DON'T tell anyone I said "fried was ok" (*only SOMETIMES!!)

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