This fish taco recipe is one of several that author Matt Fitzgerald spent 18 months gathering for his new book The Endurance Diet.
For his new book The Endurance Diet: Discover the World’s Greatest Athletes’ 5 Core Habits to Look, Feel and Perform Better, author Matt Fitzgerald spent 18 months comparing diets of elite endurance athletes from 33 countries. Here, Matt offers a new twist on an old favorite: fish tacos with a hint of heat and lime juice to taste.
Many fish tacos you get at restaurants are deep-fried–but not this version. Simple seasonings of cumin and cayenne give the fish a savory heat, and the lime juice and coleslaw mix (shredded cabbage and carrots) finish the Mexican dish with freshness and just a little crunch. If you like, you can substitute jicama for the coleslaw mix.
Fish Tacos Recipe
- 1 pound white fish, such as bass or cod
- 1/2 tsp. cumin
- 1/4–1/2 tsp. cayenne pepper (depending on your spice preference)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. lime juice
- 6 small whole-wheat tortillas
- 1 cup coleslaw mix, undressed
- 1/2 cup fresh cilantro leaves
Place fish in a nonstick skillet, and sprinkle evenly with cumin, cayenne, salt and pepper. Cover and cook over medium heat for 6 minutes, or until fish is opaque and flakes easily. Turn off heat. Flake fish into chunks with a spatula or wooden spoon, and sprinkle with lime juice. Divide fish among tortillas and top with coleslaw and cilantro. Serve with salsa.
427 calories, 9g total fat, 46g total carb, 8g fiber, 40g protein