If fish tacos are your thing, this healthy recipe is super easy to make at home!These Cilantro Lime Salad Fish Tacos A healthy crowd-pleaser – or you can make them for yourself! You can also make them with tofu to skip the fish if you prefer – alternate recipe below.
If you want to eat fish with it, it’s a good source of protein — rich in omega 3 fatty acids and vitamin D, and known to be good for the heart (1) and the brain (2) healthy. If you’re going with tofu, choose organic, firm tofu. Tofu contains all the essential amino acids in a plant-based form.
this Cilantro Lime Salad Contains lots of fresh vegetables, rich in fiber and phytonutrients, such as Carotenoids – found in carrots (3) – and anthocyanin – found in red cabbage (4). These phytonutrients are bioactive food components that play an important role in supporting our immune system and possess antimicrobial, anti-inflammatory and antioxidant properties (5). You can use this salad recipe for other dishes too, if you like!
Feel free to customize and change your ingredients. I would love to see your pics and hear how you like it, so drop me a comment below!
enjoy!
Cilantro Lime Salad Fish Tacos
yield: 2 copies
you will need: Knife, cutting board, measuring spoon, measuring cup, spoon, grater, medium mixing bowl
key: T= tablespoon; tsp= teaspoon 
raw material:
4 organic tortillas or other types of tortillas you prefer to use
For the salad:
- 1 cup green or red cabbage, chopped
- ½ cup carrots, chopped
- 2 green onions, chopped
- 2 T cilantro, chopped
- 1 lime, juiced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For fish (or tofu):
- 2 (5-6 oz) white fish fillets or 1 (14 oz) extra firm tofu, divided into 8 equal pieces
- 1 T cumin
- 1 tsp cilantro
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon paprika, optional
- 1/2 avocado, sliced
route:
- Chop cabbage and carrots and place in a large mixing bowl. Finely chop the onion and cilantro and add.
- Squeeze in lime and season with salt and pepper. Stir until fully combined and set aside.
- Heat a large skillet over medium-high heat and coat with oil. Season white fish fillets or tofu with seasoning and fry for 3-5 minutes per side until cooked.
- Cut each piece of fish in half. Place each half (or 2 slices of tofu) on tortillas and top with slaw and sliced ​​avocado.
nutrient content
I hope you enjoy this fresh and delicious recipe! Let me know how you like it in the comments below!
Need some help with healthy eating? When planning my week, I consider:
- 2-3 breakfast options that I like
- some main courses that double as dinner or lunch
- Some smoothie ideas with free ingredients to give you a variety of veggies
- Snack options like homemade protein muffins, or easy-to-make fruity treats for days when you’re just hungry and want more.
- Round out your plan with some staples you’ll want to have on hand every day, like a big mixed greens salad with some rice, quinoa, or easy-to-grab sweet potato wedges… and build your shopping list around that.
Or, you can let me make the whole plan for you, with so many delicious, easy and healthy recipes!
this 30-Day Challenge Meal Plan Includes all recipes and grocery lists for breakfasts, smoothies, sides, snacks and main dishes for 4 full weeks – with tons of delicious options and structure to help you eat right for your life!
Check out everything included in the 30-day challenge meal plan here and let me make your life easier!
- “Omega-3 Fatty Acids: An Important Contribution.” Harvard School of Public Health. network. 2021. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/omega-3-fats/
- Raj, Cyrus A, et al. “Regular fish consumption and age-related loss of gray matter in the brain.” American Journal of Preventive Medicine roll. 47, 4 (2014): 444-51. doi:10.1016/j.amepre.2014.05.037 website. 2014 https://pubmed.ncbi.nlm.nih.gov/25084680/
- Liu Ruihai. “Health-Promoting Components of Dietary Fruits and Vegetables.” Advances in Nutrition (Bethesda, MD) roll. 4,3 384S-92S. May 1st. 2013, doi:10.3945/an.112.003517 website. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650511/
- Wallace, Taylor C. “Anthocyanins in Cardiovascular Disease.” Advances in Nutrition (Bethesda, MD) roll. 2,1 (2011): 1-7. doi:10.3945/an.110.000042 website. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3042791/
- Gupta C, Prakash D. “Phytonutrients as therapeutic agents”. Journal of Complementary Integrative Medicine. 2014;11(3):151-169. doi:10.1515/jcim-2013-0021 web page. https://pubmed.ncbi.nlm.nih.gov/25051278/
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