Weeknight Recipe: Summer Fish Tacos

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I decided to make dinner for my family a few nights ago and the primary condition my sister and brother-in-law had was that it had to be healthy. They didn’t want to eat a lot of meat, so I had to think outside the box. Then, I thought: FISH TACOS! They’re easy to make, they’re light and healthy, and they’re delicious.

Summer Fish Tacos
Total Prep/Cook Time: 30 minutes
Servings: 10 tacos

Slaw: I recommend making the slaw in advance so the flavors can develop even more in the refrigerator. Combine the following.

1/2 head of red cabbage, shredded
6-8 carrots, peeled and shredded
1/3 cup extra virgin olive oil
1/4 cup sherry wine vinegar
salt and pepper to taste

Fish: Cooking fish in the oven is the easiest way to prepare it. Preheat the oven for 425′ and cook for 10-15 minutes depending on size of fish.

1 sheet of parchment paper
1 pound of mahi-mahi, thawed (aim for 1/2-3/4 inch thickness)
canola oil, to lightly coat
salt and pepper to taste

Serve this with warmed corn tortillas, 2 fresh avocados, and your favorite salsas. I love mango salsa and pico de gallo with my fish tacos because it provides a great balance of sweetness, savoriness, and a hint of spiciness.

I am glad to say that everyone really enjoyed my fish tacos. Talk about pressure. My brother-in-law said that he wish he ate like this everyday. WHEW! I survived the family taste test.

(If you have leftover fish, just make a “tuna” sandwich with it tomorrow!)

Happy eating,

Thomas Ngo
Dietetic Intern
NASM Certified Personal Trainer
Facebook–The More You Ngo
Instagram–@TheMoreYouNgo

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