Makes: 4 servings
INGREDIENTS
- 2 ounces whitefish, such as cod or tilapia
- Salt and pepper to taste (optional)
- 1/4 head Napa cabbage (1 1/2 cups)
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 small yellow onion, diced (1/4 cup)
- 2 tablespoons minced cilantro
- 2 red Fresno peppers, diced
- Zest and juice of 1 lime (1/2 teaspoon zest, 1 tablespoon juice)
- 4 whole wheat tortillas (8-inch diameter), lightly grilled or toasted
- 1/4 cup (4 tablespoons) green tomatillo sauce
PREPARATION
Season fish with salt and pepper if you like. Then bake fish at 375 F for about 20 minutes until internal temperature reaches 145 F. Or grill fish if you prefer.
Place remaining ingredients except tortillas and green tomatillo sauce in a mixing bowl and toss to combine. Flake and place fish on tortillas. Top with cabbage mixture and a tablespoon of green tomatillo sauce, and enjoy.
NUTRITION
Per serving: 201 calories; 5 g fat (trace saturated and trans, 1.5 g monounsaturated); 48 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 19.5 g protein; 3.5 g fiber; 512 mg sodium
Eric WilliamsOwnerUFC Gym Perimeter
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www.ufcgym.com/perimeter
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