Easy, Healthy Fish Tacos


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.