Photography Terry Brennan, Food Styling Lara Miklasevics
I ate my last homemade Christmas cookie yesterday—a little spritz topped with sparkling sugar that my son had helped decorate. I ceremoniously told my husband it was the last cookie then…gone. It was a somewhat sad little moment marking the passing of another holiday season and also a welcome moment as the cookies were then no longer there to keep tempting from inside their tin. The season of abundant treats can make a person yearn for lighter, healthier lunch and dinner fare to combat all the indulgent goodies and meals.
If you could use an idea for a healthier take on tacos, check out this recipe. Fish tacos are usually served with a cabbage slaw, but in this veggie-rich version, slivered kale makes a fantastic, deep green slaw, and avocados add some creaminess, says Twin Cities cookbook author and chef Robin Asbell, who created this recipe for Real Food. The sauce is optional, she notes—you may not feel you need anything more. If you top off your meal with remaining holiday cookies or treats you still have on hand, we can figure this balances things out a little.
Avocado-Fish Tacos with Kale Slaw
Makes 4 to 6 Servings
8 (6-inch) corn tortillas
16 ounces tilapia or cod
½ teaspoon paprika
½ teaspoon salt
2 teaspoons extra-virgin olive oil
1 large avocado, cubed
½ cup cilantro, chopped
For the Kale Slaw
2 cups shredded kale
¼-½ cup mayonnaise
4 tablespoons chopped scallion
2 teaspoons fresh lime juice
½ teaspoon salt
1 large jalapeño, seeded and minced
For the Sauce
4 tablespoons mayonnaise
4 tablespoons plain Greek yogurt
½ teaspoon salt
4 tablespoons fresh lime juice
½ teaspoon ground chipotle
- Make sauce, if desired: In a small bowl, combine mayonnaise, yogurt, salt, lime juice and chipotle. Stir and scrape into a cup for drizzling.
- Wrap the tortillas in foil and warm in a 350°F oven for 15 minutes, or place on a plate, cover loosely with a paper towel and warm in the microwave for 30 seconds just before serving.
- Make slaw by combining the kale, mayo, scallion, lime juice, salt and jalapeño, toss to mix and let stand at room temperature while you prepare the tacos.
- Cut the fish into ½- to ¾-inch cubes, place in a large bowl and sprinkle with paprika and salt, reserve. In a large skillet, drizzle the olive oil and place the pan over medium-high heat. Add the fish cubes and stir. Sprinkle with paprika and salt and you stir, reducing the heat to medium as the cubes start to sizzle. When the fish is white and starting to flake, about 3 minutes, cut a piece in half to make sure it’s opaque; cook a little longer (about 1 to 2 minutes) if still raw in the center.
- Divide the fish mixture among four corn tortillas, sprinkle with avocado and cilantro, and top with sauce, alongside about ¼ cup slaw per taco. Serve immediately.
Nutrition info Avocado-Fish Tacos with Kale Slaw (per serving): Calories: 370, Fat: 28g (Sat: 4.5g), Cholesterol: 50 mg, Sodium: 860 mg, Carb: 13g, Fiber: 3g, Sugar: 1g, Protein: 19g
