Sunday, December 11, 2011

BlakeFit’s super wicked awesome fish tacos

I was recently on a trip in California and a good buddy of mine was kind enough to cook up some fish tacos. All of the ingredients were super fresh with veggies from the local farmer’s market, handmade tortillas and regional pacific cod. The food was amazing and not all that unhealthy, but as I was watching my man prepare the wonderful meal the wheels were spinning in my head. How can I cut out some of the unnecessary calories while maintaining the flavor? What can I add to make this a more balanced meal? Well, mission accomplished. Check out the recipe for my take on fish tacos with kale slaw and let me know what you think.
(photo courtesy of Tessa Blake Photography)
Little less than 1lb of fresh white fish (cod works great)
2 Limes juiced
1tsp salt
2tsp black pepper
½ tsp. chili powder
2tbsp olive oil
½ large onion diced
2 cloves fresh garlic (minced, diced)
4 cups diced kale (my favorite is dinosaur kale)
½ frozen corn (thawed)
3-4 tbsp. of fat free plain yogurt
2tbsp of white vinegar
Corn tortillas
While cooking everything pre-heat your oven to 350, you will only use the oven for steaming the tortillas later. Combine lime juice, garlic, onion, salt, 1tsp of black pepper and fish and store in a deep tray on the counter to marinate for 15 minutes. If you have time, leave out the lime juice and let the fish marinate for 1hr, and add lime juice during cooking. While the fish is marinating you can start on the kale slaw topping. To make the kale slaw dressing combine chili powder, yogurt, vinegar and 1tsp of black pepper in a small mixing bowl. In a larger mixing bowl combine corn and kale, then add the dressing and shake, toss, whatever it takes to cover the slaw and let stand so the kale can soak up the dressing. Next, heat a large pan on medium heat on the stove top with olive oil. Pour the fish and marinade into the pan, cover and cook for 10-12 minutes.  Just before you take the fish off of the stove, wrap the corn tortillas in damp hand towel and place in the oven for 3 minutes. This will give you warm and soft tortillas that won’t tear when you are eating them. Finally put some fish on those tortillas and throw some kale slaw on top and go to town. If you happen to have some cilantro make its way on the taco than you my friend are winning.
Hope you enjoy, let me know what you think.

Get moving. Keep moving.

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