Fish Tacos with Avocado and Asian Style Coleslaw

This recipe is versatile, nutritious and simple to make. It is high in protein and contains quality carbohydrates and fat to aid in your fitness goals.

Ingredients:
Eight 6-inch whole-wheat tortillas
1 cup tomatoes, diced
1.25 lbs mahi-mahi or tilapia fillet, cut into eight 4-inch fingers (2-oz portions)
1 avocado
1/2 cup red onion, sliced
1/4 cup rice wine vinegar
1 tbsp wasabi, prepared
1 cup shredded cabbage, white
1 tbsp Asian chilli paste
Salt & pepper, to taste
1/4 cup cilantro
Lime wedges, if desired

Yields 4 servings

Directions:
Fish: Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes.
Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend.

Coleslaw: In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos.
Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop “meat” of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving.

Nutritional information (per taco)

Calories - 305kcal
Protein - 39g
Carbs - 25g
Fat - 4.6g