Tropical Fish Tacos

This is a very versatile dish that makes for an easy dinner, but can also be changed up pretty easily depending on what you have on hand or what your family likes.  You can use any fresh white fish you enjoy and since it’s baked it’s much healthier than the fried fish tacos you get at restaurants.  The raw cabbage adds great crunch but is also a great way to sneak some in your diet.  Raw cabbage has been found to have cancer fighting and cholesterol lowering benefits as well as vitamins C, K and B6.  These tacos are so healthy you won’t mind eating in on a weekend.

Prep Time:  10 minutes                     Cook Time:  15 Minutes                         Serves 4

Ingredients

8 small or large flour tortillas

2 cups of shredded green cabbage

1 lb of schrod, cod, haddock or tilapia

2 ripe avocado peeled and sliced

1 recipe of Easy Pineapple Salsa

1 tsp salt

1 tsp pepper

1 tbsp avocado oil

Hot sauce (optional)

Place the fish in a medium casserole dish and sprinkle with salt, pepper and oil.  Place into a 350 degree oven for 15-20 minutes or until fish is opaque in the center.  Serve all of the items in bowls so that each person can assemble their own tacos.

 

Easy Pineapple Salsa

This salsa is so easy to make and serves as a great condiment to tacos or as a simple and healthy appetizer when served alongside tortilla chips.  If you like it on the spicy side add a chopped fresh jalapeño pepper.  It will keep well in the fridge for a few days.  *TIP:  Most people don’t realize that pineapples contain a lot of vitamin C, which boosts immunity.  They also contain anti-inflammatory properties which reduces inflammation in the body.  Pineapples are also a great source of dietary fiber, which aids in digestion as well as Manganese, which strengthens bones.  Pile this yummy salsa on anything and you can ditch the guilt too!

Prep Time:  10 minutes                                              Serves: 6

Ingredients

1/2 fresh pineapple small diced

1/2 red pepper small diced

juice of half a lime

1 fresh jalapeño seeded and chopped (optional)

1 tsp salt

1 tsp ground pepper

1/2 shallot

Toss together the diced pineapple, peppers, salt, ground pepper and lime juice.  Grate half of a peeled shallot directly to the bowl.  Toss to combine all of the ingredients and allow to rest in the fridge for a few hours before serving so that the flavors can marry.