Foodie Friday: Tilapia Grilled Tacos

Recipe from Team Beachbody

Serves: 4 servings, 1 taco each

Ingredients

• ½ medium mango, chopped
• ¼ medium red onion, finely chopped
• ½ medium avocado, chopped
• ½ medium jalapeno pepper, seeds and veins removed, chopped
• 2 Tbsp. finely chopped fresh cilantro
• ½ tsp. sea salt (or Himalayan salt), divided use
• 1 Tbsp. fresh lime juice
• 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
• 4 (6-inch) corn tortillas, warm
• 1 cup shredded red cabbage
• 4 lime wedges (for garnish; optional)

Instructions

1. Preheat grill or broiler on high.
2. To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
3. Season tilapia with remaining ¼ tsp. salt.
4. Grill or broil fish for 3 to 5 minutes on each side, or until tilapia flakes easily when tested with a fork.
5. Evenly top tortillas with tilapia, cabbage, and salsa. Serve with lime wedges.

Containers: 1 yellow, 1/2 green, 1/2 red, 1/2 blue

Foodie Friday: Pistachio Crusted Halibut

Recipe from The Team Beachbody Blog

Serves: 4 servings

Ingredients

• 2 Tbsp. Dijon mustard
• 1 tsp. finely grated lemon peel
• 1 dash sea salt
• Ground black pepper (to taste; optional)
• 4 (4-oz.) raw halibut fillets
• ¼ cup raw, unsalted pistachios, finely chopped
• 1 Tbsp. corn meal
• 1 Tbsp. finely chopped parsley

Instructions

1. Preheat oven to 400° F.
2. Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
3. Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
4. Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
5. Press pistachio mixture evenly into top side of each halibut fillet.
6. Place halibut in baking dish, pistachio side up. Bake for 8 to10 minutes, or until halibut flakes easily when tested with a fork.

Foodie Friday: Healthy Fish Tacos

Ingredients

• 2 Tbsp. low-fat (1%) plain yogurt
• 3 Tbsp. fresh lime juice, divided use
• 3 Tbsp. finely chopped cilantro, divided use
• 1 medium tomato, chopped
• ½ medium onion, chopped
• 1 medium jalapeno, seeds and veins removed, chopped (optional)
• 1 lb. white fish (like cod, halibut, or mahi mahi), washed, patted dry
• Sea salt (or Himalayan salt) (to taste; optional)
• 4 (6-inch) whole wheat tortillas, warm
• 1 cup shredded cabbage
• 4 lime wedges (for garnish; optional)

Instructions

1. Preheat grill or broiler on high.
2. To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
3. To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
4. Season fish with salt if desired.
5. Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
6. Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.