My husband and I are embroiled in a ‘Biggest Loser’ family weight-loss challenge. We’re pitted against some of his aunts, uncles and cousins to see who can lose the most weight in the weeks leading up to Thanksgiving.
It’s a very low-key, friendly competition. We’re family, after all.
But, it must be noted — who dropped a whole dress size the last time she went shopping?!?! THIS GIRL!! Woo-hoo!!
As you may have previously read, I’ve been recently inspired to add more low-cal meals to our menus. Some have been successful. Some haven’t. (You might recall tofu noodles. While the Hubs isn’t a fan, I’ve eaten them several times since my original post and am growing to be quite fond of them.)
But a few days ago, I made a dish that was quick and easy, the kids LOVED, and the Hubs called one of the best I’ve made since I started writing this blog. It was based on this recipe I found on www.chow.com, but I made one major change when I tried these at home:
Grilled Fish Tacos
I’ve made fish tacos many different ways before. I’ve breaded the fish fillets and fried them. I’ve baked them. I’ve used a cream-based sauce. I’ve used a citrus-based sauce. You name it. But I never made them like this before.
So here’s what I used and how I did it: (note: there are subtle variations from the http://www.chow.com recipe, but I think those changes made a mentionable difference.)
- 1 1/2 LB firm white fish (I used cod – on sale for $4.99/lb.)
- 2 limes (1 more if you feel necessary)
- 1 1/2 tsp minced garlic
- 1/2 teaspoon ground cumin
- pinch of chili powder
- Cooking spray to prepare the grill grates
- Drizzle of olive Oil
- Freshly ground black pepper
- 1 small package of brussels sprouts, shredded in food processor
- 1/4 medium red onion, diced
- 1/2 cup coarsely chopped fresh cilantro
- 10 (6-inch) wheat tortillas
- 2 Avocados, mashed
- 4 small-medium tomatoes, chopped
- Additional limes (for garnish)
Get to work:
- Prepare the grill by either oiling the grates with vegetable oil OR spraying with a grill spray. (the latter is my preference.)
- Mix the juice of 1 lime, garlic, chili powder, and cumin in a small baking dish I used an 8-inch square) and then place the fish in to marinate for at least 15 minutes. Refrigerate. (I turned the fish over after 15 minutes, and let it marinate for 30 minutes total. I think it could have sat longer.)
- Use the 30 minutes of marinating time to shred the sprouts in your food processor. Mix the shredded sprouts with the onion, cilantro, juice of one lime and black pepper. Drizzle with some olive oil and let stand so the flavors settle. (NOTE: the original recipe calls to add salt to this step, but I never add salt to fish. I think most fish is salty enough. Plus, we’re trying to cut back on sodium. I honestly did not notice the omission.)
- When the fish is done marinating, grill on medium-high heat until flaky. The original recipe says you should grill it on the grill to get those cool grill marks, but, if I were you I’d consider grilling this on aluminum foil. I have trouble with the fish flaking too much and falling through the grates into the grill. Plus… unless you’re plating for a restaurant, those grill marks mean nothing to a 5-year-old. (speaking from experience….)
- Serve on the tortillas with the chopped tomatoes, slaw, and diced avocado. (we do a make-your-own taco bar and let the kids pile on the toppings they want.)
On the diet front: I like that this recipe stays healthier by replacing sour cream and cheese with the delicious, creamy avocado. And I avoided using too much salt by using fresh, chopped tomatoes instead of store-bought salsa.
But one thing I might try the next time I make these — add a little lime zest to the slaw. I felt it could’ve used a little more lime. (maybe that’s the margarita lover in me talkin’.)
I didn’t have any cabbage, but did have the sprouts in my fridge so I gave them a try. I’ve made plenty of slaws out of brussels sprouts with mixed reviews from the family. But this worked really well and added a nice tanginess when combined with the lime, garlic and cumin used to marinate the fish. It might be a good way to sneak sprouts into your family’s meal plan.
There were clean plates all around on this one, even with my 3-year-old. And I liked that it was a one-dish-meal with the proteins and veggies combined in one delicious concoction on a plate.
Plus… to get such high-marks from my Beloved!! Well…. you know the best way to a man’s heart! Needless to say, I’ll make this again… and again… and again!