|Source: This recipe is adapted from an original recipe by Bastyr dietetic intern, Jessica Culnane, and reprinted with permission.|
|Prep time: 15 minutes||Cooking time: 15 minutes||Total time: 30 minutes|
This delightfully fresh recipe for fish tacos can be made in less than 30 minutes. To keep the preparation time to a minimum, the recipe calls for some canned ingredients (tomatoes and black beans) that can be substituted with fresh ingredients if time allows. The highlights of this recipe are that it's low in fat, high in protein and fiber, cost-efficient and "leftover-friendly"!
Nutrition facts (per taco):
Saturated fat: 0g
Trans. fat: 0g
In a large salad bowl, toss together cabbage, red pepper, onion, beans, chiles, corn, tomatoes, garlic, cilantro, lime, salt and pepper; set aside.
Slice fish into half-inch strips. Heat skillet on medium-high heat. Brush skillet with olive oil and add fish. Cook 2 to 5 minutes, then flip the fish pieces over. Cook for another 2 to 5 minutes until cod is solid white or salmon is light pink and flaky. Remove fish from skillet.
Meanwhile, warm tortillas, one at a time, in a clean skillet at medium heat.
Serve fish and salad in the warm tortilla.
Optional: Garnish with sour cream, guacamole (or avocado) and/or salsa.