Biggest Loser Fish Tacos Recipes

FISH TACOS WITH HONEY LIME CILANTRO SLAW

Steps:

• In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
• In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
• Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
• To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

"BIGGEST LOSER" FISH TACOS

Steps:

• To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).
• Cover, refrigerate, and marinate for about 30 minutes.
• Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).
• Lightly coat a 24' X 12" piece of foil with olive oil cooking spray.
• Place the fish in a single layer in the center of the foil.
• Fold the foil over the and fold the ends upward to seal in the fish.
• Place the foil packet on the preheated grill.
• Cook for 7 to 10 minutes, or until the fish is opaque.
• Remove from the grill.
• To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
• Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
• Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.