Did you know? Cabbage is in the same family as kale, Bok choy, broccoli, cauliflower, collards, Brussels sprouts and radish. They are called cruciferous vegetables because the four petals of their flowers make a cross shape, and cruciferous is Latin for "bearing a cross."
- 2 tablespoons vegetable or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 clove garlic, peeled and minced, or put through a garlic press
- 1 1/2 pounds halibut fillets (or another firm white fish)
- 6-inch corn tortillas
- 1/2 onion, finely chopped
- 1 cup chopped fresh tomato
- 1 cup diced avocado
- 1/2 cup chopped cilantro leaves
- Lime wedges
- Hot sauce
- Plain, nonfat Greek yogurt
- Combine the oil, spices, salt and garlic in a bowl.
- Cut the fish into 1-inch strips, put them in the bowl, and use your fingers to coat them with the spice mixture. Set the fish aside.
- Heat a large, nonstick pan over medium heat for 3 minutes. One at a time, heat the tortillas on each side for about 30 seconds. Wrap them in a dish towel to keep warm.
- Using the same pan, turn the heat to medium-high. Put the fish in the hot pan and cook for 3 minutes, then use the spatula to flip the pieces over. Cook on the other side until the fish breaks easily into flakes when you poke it with a fork, around 2 minutes.
- Let everyone assemble the tacos with whatever ingredients they like.
Recipe and photo courtesy of ChopChop.
Amount per serving
|Total Fat 21.3g|
|Saturated Fat 2.7g|
|Trans Fat 0g|
|Total Carbs 32g|
|Dietary Fiber 8g|
|107%||Vitamin D 10.7mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.