Tonight I bring you my wonderful friend Kelsey, who also happens to be a nutrition and wellness coach in the tristate area. I am so excited for her to do this guest posting. If you like what you see, check out her website and sign up for her newsletter! ENJOY!
I want to share my fabulous fish taco and skinny margarita recipes with you. Before I do, I’m giving you my *free* guide to storing produce and 6 reasons why you should eat organic! I understand the concern around costs that may be associated with eating organic, but Food Babe’s got you covered.Click here for 75 ways to save money while eating organic on a budget.
As we head into the peak of produce season be sure to keep in mind the Dirty Dozen, and Clean Fifteen listed below. The Dirty Dozen is a list of twelve fruits and vegetables that contain the most amounts of pesticides. Buy these organic when you can! The Clean Fifteen is a list of those that contain the least amount of pesticides. If you are going to pass on buying organic, choosing from this list is a better option to buy conventionally.
Eat local and fresh when possible. The more local produce you consume, the less amount of pesticides and chemicals you’ll typically consume. Produce coming from hundreds of miles of away typically contains more chemicals and pesticides to keep it fresh by the time it arrives to the store. Always know where your fruits and vegetables are coming from. If you’re not sure, ask the store!
The Dirty Dozen>>Apples, Strawberries, Grapes, Celery, Peaches, Spinach, Sweet bell peppers, Nectarines (imported), Cucumbers, Cherry tomatoes, Snap peas (imported), and Potato. Two others to keep an eye on this list for are Hot peppers and Blueberries (domestic).
The Clean 15>>Avocados, Sweet corn, Pineapples, Cabbage, Sweet peas (frozen), Onions, Asparagus, Mangoes, Papayas, Kiwi, Eggplant, Grapefruit, Cantaloupe (domestic), Cauliflower, Sweet potatoes.
Fish Tacos (Gluten and Dairy free):
Serves 2 / Prep: 10 minutes /Cooking time: 10 minutes
4-6 Organic corn-tortillas (Ezekiel brand or Trader Joe’s brand)
1 small avocado, diced
½ C cherry tomatoes, diced in halves
¼ of a red onion, diced into small pieces
Salsa and hot sauce, for topping
¾ to 1lb of wild-caught white fish (For this recipe I purchased frozen Alaska Cod wild-caught from Trader Joe’s)
About 1C of thinly sliced pieces of cabbage
For the fish seasoning: ½ tsp white pepper, ½ tsp black pepper, ½ tsp cayenne pepper, ½ tsp chili seasoning, ¼ tsp cumin, 1 tsp pink Himalayan sea salt (or plain sea salt), ½ tsp onion powder, and ½ tsp garlic powder (If you don’t have these spices, a regular taco seasoning mix will do but make sure to look at ingredients to ensure there are no additives).
*Buy organic ingredients when possible. For fish, opt for organic or wild-caught vs. farm raised. For this recipe I found a kale and cabbage sliced slaw mixture at Trader Joe’s that I used in this picture instead of plain cabbage.*
Thaw fish the morning you are going to make tacos. When ready to make, chop onion, tomatoes, and thinly slice or shred cabbage. Preheat oven to 250 and wrap 4-6 corn tortillas in foil (I find two hearty filled tacos are enough per person, but they are so delicious you may want a third!). Combine all spices in a small bowl and mix well – set aside. Turn stove top to medium / medium high setting. The fish will only take 7-10 minutes to cook. Put foil-wrapped tortillas in the oven for approx. 10 minutes while fish cooks. Put 2tbsp of grapeseed oil in pan once it heats up, and put fish in the pan and season the top of the fish liberally with spice mixture so entire fish is covered. Let cook for approx. 3 minutes and flip fish to the other side, again season liberally cooking for about 2-3 minutes on the other side. With a spatula start to chop fish up into bits once it begins to get cooked through and make sure all pieces are coated well with spice mixture. You want there to be chunks of fish. Be careful not to chop it up too much or you’ll get ‘fish mush’. Once you begin to chop fish up it should only need another minute or so to cook until fish is done through. You do not want to over-cook the fish. Remove fish from heat and take tortillas out of oven. Layer a generous portion of fish, tomatoes, onion, cabbage and avocado pieces on each taco. Spoon salsa on top and drizzle with hot sauce. Serve with a large green salad on the side, black beans, or brown rice. I find that the tacos are sufficient in terms of portion size with all the toppings and no sides are needed.
Mix tequila and soda water together in a cup with ice cubes.
Squeeze the juice of 1-2 slices of fresh lime and throw the slices into the drink.
TIP >> *If you’re at a restaurant, ask for soda water, tequila, and a splash of the frozen margarita mixture if you want some additional flavor. While at home, you can add in a splash of orange juice and / or agave syrup if you need some additional sweetness*
Before I go…
Did you miss out on my Get Your Skinny Back program? No worries! It was such a great success I’m running it again! You can join me again starting June 2nd through the 11th (just in time for summer). For more details on the program click here. (Note**If you are not a member or local resident of Princeton Ewing Athletic Club, you can still register as a participant in the online program)
With love for the healthiest YOU*, eating local, and Margaritas 😉