by Emily Golden of Mindful Meals
Fish Tacos Ingredients:
6oz. Fresh tilapia filets
1 lime
Smoked paprika
1 Tbsp. olive oil
Salt and pepper to taste
Chopped fresh tomato
Lime wedges
Fresh cilantro
Soft corn tortillas
Cabbage slaw (see recipe below)
Avocado yogurt sauce (see recipe below)
Rinse fish fillets in cool water and dry with a paper towel. Lay them flat, skinned side up, next to each other and rub a small amount of olive oil into the flesh. Cut the lime and squeeze half of it over the fillets. Follow that with a sprinkle of salt and pepper to taste as well a dusting of smoked paprika to taste. Heat your skillet on the stove top to med high. When it gets hot pour in about 1 Tbsp of olive oil, shake the pan to distribute evenly. Put in your fish fillets with seasoned side down and shake again to ensure fish isn’t sticking. While cooking repeat the oil and seasoning process on the side facing up. When the fish is turning white around the edges carefully turn the fish over and cook another 2-3 min until just done. Place on a warm plate and cover to keep warm before eating.
Serving Size: 1 taco (makes apx. 6 tacos)
Calories – 93 Fat – 3 g Carbohydrates – 9 g Fiber – 1 g Protein – 8 g
Cabbage Slaw Ingredients:
2 cups of thinly sliced or shredded cabbage
1 medium carrot, shredded
½ small onion, finely diced
Juice of 1/2 lime
1-2 tsp honey
1/4- ½ tsp. smoked paprika
1/4 cup chopped fresh cilantro.
Salt and pepper to taste
Mix gently and let rest in the fridge about 10-15 min. Hint: prepare this just before eating to maintain maximum crunchiness although the best flavor will be the next day.
Serving Size: ½ cup (serves 6)
Calories – 19 Fat – 0g Carbohydrates – 5g Fiber – 1g Protein – 0
Avocado Yogurt Ingredients:
½ cup whole milk yogurt
½ ripe avocado
Lime
Cumin
Salt and pepper to taste
Scoop out the flesh of one half of a ripe avocado and smash it thoroughly in a bowl with a fork along with lime juice and a pinch of salt. When it’s thoroughly smashed, almost pureed, add in the yogurt, cumin and more salt and pepper as needed. Keep chilled until needed.
Serving Size: 2 Tablespoons (serves 6)
Calories – 35 Fat – 3g Carbohydrates – 3g Fiber – 0g Protein – 1.2g
Emily has been in the food industry since the age of 16 and was co-owner of a restaurant called Blue Gardenia. She is currently a personal chef and owner of Mindful Meals, a healthy meal delivery service based in St. Petersburg, serving Tampa Bay. Emily’s philosophy for Mindful Meals includes the use of local and organically raised plants and animals when possible, a focus on whole and unprocessed foods and balancing eating healthy with finding delightful ways to please the palate.
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