Fish Tacos

I posted last week about a review of studies published in the British Medical Journal which concluded that eating fish 2-3 times per week could lower the risk of developing breast cancer. Here’s another omega-3 filled meal that’s perfect for summer: Fish tacos!

Fish tacos
For 4 servings

Vegetable oil
1 pound firm white fish, like tilapia or cod
8 corn tortillas
1 avocado
1-2 limes
1/4 cup fresh cilantro leaves
1/2 cup salsa (I use Trader Joe’s chipotle salsa)
1/2 cup sour cream or Greek yogurt
Pickled cabbage or carrots (I used this recipe)

In a medium saucepan, heat a little vegetable oil over medium heat. Slice fish lengthwise in to strips about an inch wide, season both sides with salt and pepper. When oil shimmers, add fish and cook 2-3 minutes per side.

Meanwhile, prep your toppings. Microwave your tortillas, or heat them in a cast-iron pan. Slice your avocado and limes and place in a bowl. In another bowl, mix together the salsa and sour cream. (If you’re watching your fat intake, try Greek yogurt instead – you may not even notice the difference!) Set out a bowl of cilantro and pickled cabbage or carrots.

When fish is fully cooked, set out on a plate. Let everyone assemble their own tacos.

A note on toppings: these are just suggestions! Mix it up a little: Peach or mango salsa would be great with fish, for example.