National Nutrition Month Day 8: Dinnertime Survival Guide

National Nutrition Month Day 8: Dinnertime Survival Guide

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For day 8 of National Nutrition Month, I just had to highlight this must-have cookbook by registered dietitian Sally Kuzemchak (AKA Real Mom Nutrition). This popular mealtime heroine was listed among the 10 Dietitian You Need to Follow On Social Media in my latest U.S. News Eat + Run post for good reason. Sally shows moms that it’s okay to be frustrated during mealtime, but she also gives practical tips on how to get through it sanely. Gena, I know you have a few years to get to mealtime, but my brother has a few of these issues you may be able to tackle now! Hope you enjoy Sally’s fabulous cookbook and her recipe for fish tacos.

Tilapia Tacos

T-riffic Tilapia Tacos

From Cooking Light Dinnertime Survival Guide
Serves: 4

Ingredients
Crema:
¼ cup sliced green onions
¼ cup chopped fresh cilantro
3 tablespoons canola mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1½ teaspoons fresh lime juice
¼ teaspoon salt
1 garlic clove, minced

Spice Mixture:
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Spanish smoked paprika
¼ teaspoon ground red pepper
⅛ teaspoon salt
⅛ teaspoon garlic powder

Tacos:
1½ pounds tilapia fillets
8 (6-inch) corn tortillas
2 cups angel hair slaw (or shredded cabbage)
1 cup chopped tomatoes
½ cup sliced red onion
¼ cup sliced green onions
Chopped fresh cilantro (optional)

Instructions
1. Preheat oven to 425°.
2. Combine first 8 ingredients in a small bowl; stir well. Cover and chill.
3. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture over both sides of fillets. Place fillets on a baking sheet coated with cooking spray. Bake at 425° for 9 to 10 minutes or until fish flakes easily when tested with a fork. Cool slightly. Place fish in a large bowl; break into pieces with 2 forks.
4. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Arrange ½ cup slaw on each tortilla. Divide fish evenly among tortillas; Top each serving with ¼ cup tomato, 2 tablespoons red onion, 1 tablespoon green onions and about 3 tablespoons lime crema. Garnish with cilantro, if desired. Serve with lime wedges.

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