Temperatures are heating up and so were the flavors in our most recent cooking class! For May, our cooking class celebrated Cinco de Mayo. Adventist HealthCare’s Executive Chef Randall Smith showed us how we can use fresh veggies and enjoy wholesome flavors in Mexican food without adding a lot of starch or cheese, which is often found in Americanized versions of popular Mexican dishes.
Chef Randall made a wonderful fish taco with a light cabbage slaw. When making this at home, you can purchase whole grain tortillas or if trying to follow gluten free, purchase whole grain corn tortillas.
Recipe from Eating Well.
- 4 tsp chili powder
- 2 Tbsp. lime juice
- 2 Tbsp. extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ – 1 tsp salt
- ½ tsp ground pepper
- 2 pounds mahi-mahi or pacific halibut, ½-3/4 inch thick, skinned and cut into 4 portions
- ¼ cup reduced-fat sour cream
- ¼ cup low-fat mayonnaise
- 2 Tbsp. chopped fresh cilantro
- 1 tsp lime zest
- 2 Tbsp. lime juice
- 1 tsp sugar
- 1/8 tsp salt
- Freshly ground pepper to taste
- 3 cups finely shredded red or green cabbage
- 12 corn tortillas, warmed
- To prepare fish: combined chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish and let stand 20-30 minutes in order for fish to absorb flavor.
- To prepare the coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl. Mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use (preferably prepare 4 hours before meal).
- Preheat grill to medium-high. Oil the grill rack by placing oil on a folder paper towel and rubbing over grill with tongs.
- Grill fish until cooked through, ~ 3-5 minutes per side. Transfer to a platter and separate into large chunks.
- Serve tacos family style.
Nutrient Profile: Serving = 2 tacos: 318 kcals, 9gm fat, 2 gm sat fat, 29gm CHO, 31gm pro, 714mg sodium, 829mg potassium