Easy Fish Tacos

I’m trying to get back into the cooking groove around here, because I believe so strongly that the food we eat has a tremendous impact on our health and overall wellbeing.  And particularly as we move into peri/menopause, food and proper nutrition can help us to manage some of our symptoms.  

Fish Tacos are a crowd pleaser in my home, and can be very simple to make.  I love to use local, freshly caught fish, which is a healthy and sustainable choice. There’s so much great nutrition here- the white fish is protein-rich and vitamin packed (especially B vitamins, which are very important to us in the menopause years), the avocados, which are full of healthy fats, fiber, vitamins and minerals, and the slaw, packed with cabbage, a cruciferous vegetable that has been shown to reduce inflammation and has cancer-fighting properties (in addition to helping with some of physical symptoms of menopause). 

I typically look at multiple recipes when I want to make a dish, and then adapt to come up with my own version, which is what I’ve done here.  I tend to cook mostly gluten and dairy-free, and I hate cilantro, which would work well in this recipe if you like, but not in my kitchen LOL! 

 Bon Appetit!

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Dina’s Easy Fish Tacos

What you’ll need:

FOR THE FISH:

• 1lb Light white fish (I like to use a fresh local fish like fluke, monkfish or mahi-mahi)

• 1 Lime, juiced

• ¼ Cup EVOO

• 1 Tsp Salt

• Organic Blue or Yellow Taco Shells or Tortillas of your choice

DIRECTIONS: Whisk together the lime juice, evoo and salt in a bowl, place fish in a dish or ziplock bag and pour over fish to marinate for about 15 minutes. Refrigerate while marinating.

 FOR THE MANGO SALSA:

• 1 Mango, cut into small pieces (buy it already cut for an easy short-cut)

• 1 Avocado, sliced, pitted and cut into small pieces

• 5 Cherry Tomatoes, chopped

• 1 Garlic Clove, minced (a microplane  makes easy work of this)

• ½ Tsb Chopped Jalapeno (optional)

• ¼-1/2 Tsp salt (to taste)

• 1 Lime, juiced

  ½ TBS EVOO

• 1 Small Red Onion chopped (optional)

DIRECTIONS: chop all the ingredients, put into a bowl and pour in the lime juice and evoo- mix well and refrigerate for at least 30 minutes.

 FOR THE SIMPLE SLAW:

• 1 Bag Shredded Green & Red Cabbage w/ Carrots (I buy the organic from TJ’s or Whole Foods)

• ¼ Cup Avocado Oil Mayo (I like Sir Kensington’s)

• 3 TBS Apple Cider Vinegar

• 1 TSP Dijon Mustard

• ½ TSP Salt

• ¼ TSP Pepper

DIRECTIONS: whisk the mayo, vinegar, mustard salt and pepper in a large bowl.  Add the bag of shredded cabbage and mix together well.  Refrigerate for at least 30 minutes

 WHAT TO DO WITH IT ALL:

• Preheat oven to 425

• Following the directions above, make the salsa and slaw first to give those dishes time to marry and develop the flavors

• Transfer the marinated fish to a lined baking dish (I pour a bit of the marinade on top) and bake for approximately 15 minutes (longer for thicker filets).  I always use a food thermometer to ensure doneness- for fish it should be at least 145 degrees.

• Remove from oven and let it cool a bit, about 7 minutes

• Shred the fish into smaller chunks with a fork

• Fill your taco shells or tortillas with the fish, top with slaw and salsa and enjoy!