Easy, Healthy Fish Tacos

April 21, 2020 The Kitchen

The term "healthy" when describing food can be pretty subjective and contextual. The best model for evaluating the health of food that I've come across was something I read in a Matt Fitzgerald book, which considers 3 criteria: nutrient density, naturalness, and caloric density. So a food packed with nutrients, unaltered from it's original state, and low in calories would be extremely, healthy while a food with few nutrients, heavily processed, and loaded with calories would not be considered healthy. Given this criteria, I think these fish tacos meet the former criteria, and better yet contian one of my favorite foods as of late, cabbage.

For the Fish:
8oz White Fish (cod, pollock, mahi mahi) - I used pollock
1/2 teaspoon Cumin
1/2 teaspoons Salt
1 teaspoon Caribbean Seasoning

For The Cabbage Slaw
1/4 cup Cilantro
1 cup Cabbage
1 cup Red Cabbage
1/4 cup Shredded Carrots
1 tablespoon Olive Oil
1 tablespoon Lime Juice
1/4 cup Greek Yogurt
1/2 teaspoon Salt
8 Corn Tortillas

INSTRUCTIONS
If using frozen fish, thaw completely. Pat fish dry with a towel and season with salt, cumin and caribeean seasoning.


Combine the slaw ingredients and keep refrigerated.



Heat a skillet with cooking oil and pan fry the fish for about 4 or 5 minutes on each side until fish because to look golden brown.


Lightly oil the tortillas and grill for about a minute on each side.
To assemble the tacos place some slaw on the bottom of each tortilla and to with the fish.