Fish Tacos with Cilantro Slaw

19 35 825
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 6
Fish Tacos with Cilantro Slaw
Health Highlights
reset approved

Ingredients


1 whole lime(s) Lime peel (zest)
1 whole lime(s) Lime juice (fresh)
2 clove(s) Garlic (quartered)
1 bunch Cilantro (coriander)
1/2 bunch Green onion (coarsely chopped)
1 1/2 tsp Cumin
1 pinch Sea Salt
2 tbsp Extra virgin olive oil
1 tbsp Water
454 gm Wild Atlantic halibut (skinless; any white fish will work)
4 cup shredded Green cabbage (or buy bagged and shredded)
1 whole lime(s) Lime juice (fresh)
1/2 bunch Green onion (finely chopped)
1 tbsp Extra virgin olive oil
1 pinch Sea Salt
2/3 cup Yoso Plain Unsweetened Coconut Yogurt (or any dairy free)
1 whole lime(s) Lime juice (fresh)
1 pinch Sea Salt
454 gm Salsa verde, ready to serve (1 jar)
12 serving(s) Flaxseed Wraps (Keto, Vegan)

Flaxseed Wraps (Keto, Vegan)

4 1/2 cup Flaxseed meal (ground)
3 cup Water (boiled)
1 1/2 tsp Salt
3/4 tsp Turmeric, ground
3/4 tsp Ginger, ground (Ground)
3/4 tsp Garlic powder
3/4 tsp Onion, dehydrated flakes

Instructions


  1. In a food processor or high powered blender, add lime zest, squeeze in the juice of 1 lime, the garlic, cilantro, coarsely chopped green onion, cumin, and a pinch of salt. Pulse until roughly chopped.
  2. Add the olive oil and water to the blender, and continue to pulse until the mixture becomes a chunky sauce. Set aside 1 tablespoon of the sauce.
  3. Cut the fish into 1/2 inch chunks and toss in a bowl with the remaining sauce. Let marinate for 10 to 15 minutes.
  4. In a large bowl, toss the remaining 1 tablespoon of cilantro sauce with the cabbage, finely chopped green onion, the juice of the second lime, olive oil, and sea salt.
  5. In a small bowl, stir together the Greek yogurt, the juice of the remaining lime, and a pinch of sea salt.
  6. Heat an oiled large nonstick skillet (preferably ceramic) over medium-high heat.
  7. Add about half of the fish, so the pieces are in a single layer and cook, turning until the fish is just opaque and flakes easily with a fork, about 4 minutes. 
  8. Transfer the fish to a plate and cook the remaining fish.
  9. In warmed tortillas, layer the yogurt sauce, cabbage slaw, fish, and top with salsa.

     

Instructions for "Flaxseed Wraps (Keto, Vegan)"

  1. In a blender, add the flaxseed, blend at high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal, or it won't absorb all the water in the recipe, and it will get sticky.
  2. In a small saucepan, bring the water to a boil. 
  3. Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 
  4. Stir immediately with a wooden spoon until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 
  5. Remove the dough ball from the saucepan and transfer it onto a piece of parchment paper to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough, but that is ok. Just sprinkle some extra meal onto the ball. 
  6. Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the rolling pin. Press the dough balls with your hands slightly to flatten and stick the top parchment paper piece to the ball.
  7. Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 
  8. Take a round shape - like a saucepan lid - place it on top of the dough, and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse it later for another wrap if you like.
  9. Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan or tortilla press. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.
  10. Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be soft  - and you can easily slip a spatula under the wrap to flip over.
  11. Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.
  12. Place the cooked wraps on a plate.
  13. Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges, you can make an extra one!). It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!
  14. Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.
  15. Store in the fridge for 3 days, on a plate covered with plastic wrap, to keep them moist. 

Notes:

Quick Tip: 

For a lighter option serve the fish and cabbage slaw in lettuce wraps.



Nutritional Note:

Halibut is rich in Omega 3's and is high in selenium and magnesium.


Nutrition Facts

Per Portion

Calories 825
Calories from fat 488
Calories from saturated fat 26.5
Total Fat 54 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 30 g
Monounsaturated Fat 15.1 g
Cholesterol 37 mg
Sodium 1435 mg
Potassium 1790 mg
Total Carbohydrate 55 g
Dietary Fiber 33 g
Sugars 5.4 g
Protein 45 g

Dietary servings

Per Portion


Fruit 0.1
Meat 0.8
Meat Alternative 4.2
Milk Alternative 0.2
Vegetables 1.9

Energy sources


Pygal19%428.77860937138007122.0568045134139159%389.01542095451373282.2856499375064322%323.9853420500557127.4543073560516319%59%22%CarbohydratesFatProtein

Meal Type(s)

Main




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