For his new ebook The Endurance Diet: Discover the World’s Greatest Athletes’ 5 Core Habits to Look, Feel and Perform Better, writer Matt Fitzgerald spent 18 months evaluating diets of elite endurance athletes from 33 nations. Here, Matt provides a brand new twist on an previous favourite: fish tacos with a touch of warmth and lime juice to style.
Many fish tacos you get at eating places are deep-fried–however not this model. Simple seasonings of cumin and cayenne give the fish a savory warmth, and the lime juice and coleslaw combine (shredded cabbage and carrots) end the Mexican dish with freshness and just a bit crunch. If you want, you possibly can substitute jicama for the coleslaw combine.
Fish Tacos Recipe
- 1 pound white fish, comparable to bass or cod
- 1/2 tsp. cumin
- 1/four–1/2 tsp. cayenne pepper (relying in your spice choice)
- 1/four tsp. salt
- 1/four tsp. black pepper
- 1 Tbsp. lime juice
- 6 small whole-wheat tortillas
- 1 cup coleslaw combine, undressed
- half cup recent cilantro leaves
Place fish in a nonstick skillet, and sprinkle evenly with cumin, cayenne, salt and pepper. Cover and prepare dinner over medium warmth for six minutes, or till fish is opaque and flakes simply. Turn off warmth. Flake fish into chunks with a spatula or picket spoon, and sprinkle with lime juice. Divide fish amongst tortillas and prime with coleslaw and cilantro. Serve with salsa.
427 energy, 9g complete fats, 46g complete carb, 8g fiber, 40g protein