We’ve been on a bit of a fish kick lately. And one way to
ensure we’re getting enough of those good fats from our piscine friends is to
get into a dietary routine. So every Tuesday we’re having fish tacos. Get it?
Taco Tuesday.
The
recipe is very simple and it’s super easy to make. We buy two fresh fillets of
halibut; bake it in the over on 400 degrees Fahrenheit. Because we’re putting
them in tacos, the fish should be flaky and fall apart. Then we put it in corn
taco shells, top it with coleslaw and voila. You can add salsa, but I find the
texture and tang of the coleslaw is enough for my taste buds. We have it for
the two of us, but it could easily feed three to four. Here’s the recipe:
Enjoy!
Ingredients:
2 pieces (about 300 g each) halibut, boneless skinless
Spritz olive oil
1 bag (350 g) shredded cabbage
2 heaping tbsp real mayonnaise or coleslaw dressing (or
Veganase if you’re Gwynnie)
8 small soft corn tacos (I prefer corn over tortilla wraps
because it adds a bit of colour)
Instructions:
Preheat oven to 400 degrees Fahrenheit. Spray baking sheet
with olive oil. I also line the paper with tinfoil to make cleanup easier.
Place fish on baking sheet and cook for about 10 minutes. It should be flaky
and easily beaks apart. Turn over, and cook for another 5 to 10 minutes, until
desired texture. Break up fish pieces and put in a bowl with a serving spoon.
Meanwhile, put cabbage in a bowl and add mayo or dressing.
Mix well.
To serve, place bowls of coleslaw, fish and corn tacos on
table ready to assemble.
Bon appetit!
Heck, why not read more: Here are three more published
articles I wrote.
Desk-friendly
lunches (that are actually healthy)
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