Recipes

ASIAN-INSPIRED FISH TACOS RECIPE

It’s no wonder fish tacos are so popular; they’re versatile, nutritious, easy to make, and you may consume them together with your arms. What’s no longer to love? My recipe features mahi-mahi. Just approximately any fish will work, however, I like mahi-mahi as it has an organization, yet flaky, white flesh and sweet flavor. You can grill the fish, however preparing it within the oven on a nonstick sheet, as we do right here, is straightforward and you don’t need to worry approximately the fish sticking or falling aside. Using a nonstick sheet also approach you don’t need to use any greater oil, with a purpose to reduce lower back at the calories. Enjoy!

ASIAN-INSPIRED FISH TACOS RECIPE
ASIAN-INSPIRED FISH TACOS RECIPE

Ingredients

  • 8 six-inch whole-wheat tortillas
  • 1 cup tomatoes, diced
  • 1 ¼ lbs mahi-mahi or tilapia fillet, cut into eight 4-inch fingers (2-oz portions)
  • 1 avocado
  • ½ cup red onion, sliced
  • ¼ cup rice wine vinegar
  • 1 tbsp wasabi, prepared
  • 1 cup shredded cabbage, white
  • 1 tbsp sambal or Asian chili paste
  • Salt & pepper, to taste
  • ¼ cup cilantro
  • Lime wedges, if desired

DIRECTIONS 

1. Slaw. In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos.

2. Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop “meat” of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add sambal, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving.

3. Fish. Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes.

4. Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend. Enjoy! (Omitting the avocado will substantially reduce the calories of this dish.)

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