This festive summery dish is perfect for an al fresco dinner with family and friends. Recipe modified by Active Registered Dietitian & Personal Trainer Leah Golden.
6 ounces white fish (sole, cod or halibut), cut into chunks
3/4 cup strawberries, diced
⅓ cup sweet yellow onion, diced
⅓ cup English cucumber, diced
3 Tablespoons cilantro, coarsely chopped
3 Tablespoons fresh lemon juice
1 jalapeño pepper, seeded and finely chopped
¼ teaspoon garlic, minced
¼ teaspoon ground cumin
2–3 teaspoon coconut or grapeseed oil
3 small corn tortillas (try: Trader Joe’s brand)
3/4 cup shredded cabbage
- Combine strawberries, onion, cucumber, cilantro and 2 tablespoons lemon juice in a bowl to make salsa. Stir and store in the refrigerator.
- In another bowl, combine remaining lemon juice with jalapeño, garlic and cumin. Stir and add fish. Allow to marinate for 5 minutes.
- Heat oil in a nonstick skillet set over medium heat. Add fish to pan. Stir gently for 3 minutes.
- Heat tortillas over stovetop or in a microwave. Place on a plate and top each with ⅓ of the cabbage, fish and salsa.
Nutrients per serving: Calories: 140, Total Fats: 5 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 45 mg, Total Carbohydrates: 11 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 13 g, Iron: 1 mg