November 14, 2015
Looking to shake up meal time with a recipe that is sure to please? These fish tacos are your answer. Aside from being delicious, these tacos incorporate a myriad of ingredients known to promote good health. Oregano, turmeric and cilantro are all proven to have anti-inflammatory properties,1 while halibut is a good source of omega-3 which has been proven to be important for good heart health and may also ease inflammation.2
The speedy salsa in this recipe not only comes together in a New York minute, it is also a good source of lycopene thanks to fresh tomatoes. Lycopene has been studied recently for it’s potential to prevent against the development of prostate cancer.3 Any leftovers are delicious on your morning scrambled eggs or as garnish for baked fish or chicken at dinner.
Salsa Fresca (2 Cups/500ml)
Pickled Shallots (1 Cup/250 ml)
1Rinse fish under cold water and pat dry with a paper towel. Cut into 2 inch (5 cm) pieces.
2In a bowl whisk together oil, coriander, oregano, chili powder, turmeric, salt and pepper. Add fish and gently stir to coat in marinade. Refrigerate for at least 30 minutes.
3Meanwhile toss together cabbage, carrot and cilantro in a large bowl. Set aside.
4Heat a non-stick sauté pan over medium heat. Working in batches, remove several pieces of fish from marinade and cook, flipping halfway through, until lightly browned and flaky, about 1-2 minutes per side. Place on a plate and cook remaining fish.
5To assemble, warm tortillas on both sides in a clean frying pan over medium heat. Top warm tortilla with cabbage mixture, a few pieces of fish and a few pickled shallots, if using. Garnish with your favourite salsa, Greek yogurt and a squeeze of lime juice, if desired.
1Add all ingredients to a bowl and stir together until well combined. Let stand at room temperature for 15 minutes before serving.
1Peel and slice shallots into ⅛ inch (0.25 cm) thick rings. Separate the slices into rings, discard any green sprouts or discoloured rings.
2In a small saucepan place vinegar, sugar, salt. Bring to a simmer over medium heat and stir in shallot rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled shallots into a bowl and let cool at room temperature. Shallot rings will turn glassy as they cool. Cover and store in the refrigerator for up to 3 weeks.
While the pickled shallots are optional, I strongly encourage you to try making them. Once made, they can last refrigerated for quite a while and are a delicious addition to sandwiches, soups or salads.
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