Keeping you healthy is our number one priority. Michelle Ring our Registered Dietitian/Diabetes Educator, and Think’s Chef Robert have put together this collection of recipes that are not only healthy but tasty, too! Please feel free to download the PDFs or print the page and use these recipes to gather friends and family in your kitchen. Check back soon for new recipes and be sure to register for our Healthy Cooking demos held twice a month! Check our Event Calendar for availability.

 

What’s for dinner?

Fish Tacos with cilantro lime cabbage slaw  – Download the Recipe

Ingredients:

1-2 lbs Tilapia or Mahi-Mahi

Spice Rub:
Chef, Paul Prudhomme:Blacken seasoning Blend or any other spice blend you like. Penzeys spices it a great place to check out spice blends.

Cabbage Slaw:
1 pound thinly sliced or shredded cabbage (green and purple is nice)
1/2 teaspoon kosher salt more to taste
1/4 cup thinly sliced red onion, more to taste
1/2 cup chopped cilantro ( packed), ½ of a large bunch
1/4 – 1/2 of a jalapeño, finely chopped, more to taste
1/4 cup fresh lime juice, more to taste
2 tablespoons olive oil or mayo for a more creamy texture

Directions:

  1. Cut fish into desired size rinse and pat dry. Sprinkle all sides of fish with the rub and salt & pepper.
  2. Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt and jalapeño to taste – you want this to be tangy and flavorful.
  3. Heat a heavy pan on med-high heat. Grill each side of fish for a few minutes, until done. Remove from pan and set aside.
  4. Heat a corn or flour tortilla in pan using a little olive oil or butter. Assemble tacos by placing fish in the tortilla, top with slaw and shredded cheese and avocado. (You can use a romaine leaf instead of a tortilla for a low carb option)

 

Resources:

Gardener’s Path – learn techniques on growing your own eatable garden, planting and maintaining flowers, tips for easy yard work, and more.