Feel Good Foods

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A bit of a slow start to the New Year here at OFOM, but now we're back at it with a delicious, healthful menu to support all those New Year, New You resolutions. For us this year, it's all about moderation. Focusing on nutritious, feel-good foods, but not kicking ourselves when we indulge just a little.

If you don't have a copy already, Amanda's The Anti-Inflammation Cookbook is the perfect guidebook to healthy eating in 2017. Filled with recipes the whole family will enjoy that are every bit as delicious as they are healthy. Enjoy a sneak-peek with our Weekly Menu that features a few favorites from the book.

Wishing you all a happy, healthy 2017!
xo

This Week's Recipes

 

Crispy Fish Tacos with Mango Salsa

 
Crispy Fish Tacos with Mango Salsa Fish tacos are one of my signature dishes, so I decided to do a greatest-hits recipe that combines favorite elements: avocado crema, sweet and spicy mango salsa, and sautéed tilapia. If you like crunch, the gluten-free flour and grated Parmesan is a much better alternative to the standard coating for frying the fish, without any sacrifice of flavor. You can make these more healthful by simply sprinkling the fish with chili powder and salt before sautéing or grilling it. Because corn is a trigger food for me, I simply wrap my fish in lettuce like many do for burgers (or I substitute the corn tortillas for a good-quality gluten- and corn-free version, such as the ones from Rudi’s). If you are sensitive to nightshades, don’t add the jalapeño to your salsa.
  • tick Easy Entertaining
  • tick Fish
  • tick Gluten Free

Ingredients

 
mango salsa: 2 mangos, peeled, pitted, and diced
1/2 small red onion, finely diced 1 jalapeno, minced (optional if nightshade-sensitive)
2 tbsp lime juice, plus more as needed 2 tbsp finely chopped cilantro
kosher salt avocado crema:
2 avocados, halved and pitted kosher salt
2 tbsp mayonnaise or Veganaise 2 tbsp lime juice, plus more as needed
fish: 1 lb [455 g] tilapia fillets or other white-fleshed fish, such as snapper
kosher salt and freshly ground pepper 2 eggs
1 cup [140 g] Cup4Cup gluten-free flour 1 cup [30 g] finely grated Parmigiano-Reggiano
4 Tbsp [60 ml] extra virgin olive oil 8 corn tortillas, warmed
1/2 head red or green cabbage, cored and finely shredded lime wedges for serving

Preparation

 
To make the mango salsa: Combine the mangos, onion, jalapeño (if using), lime juice, and cilantro in a bowl and stir to combine. Taste, adding salt and lime juice as desired. Set aside.

To make the avocado crema: Place the avocado flesh and 1/4 tsp salt in a medium bowl. Using a fork or a pastry blender, mash until very smooth. Stir in the mayonnaise and lime juice. Taste, adding additional salt and lime juice as desired. (Store, with a piece of plastic wrap pressed directly onto the surface, in the refrigerator for up to 2 days.)

Rinse the tilapia and pat dry. Halve each fillet lengthwise by slicing down the middle seam. Season with salt and pepper. Whisk the eggs in a shallow bowl. Place the flour, Parmigiano-Reggiano, and 1/2 tsp salt in another small bowl and stir to combine. Dip the fish, one piece at a time, into the eggs, coating evenly and allowing any excess to drip off into the bowl. Then place in the flour mixture and coat both sides evenly, gently tapping off any excess. Arrange the coated fish on a baking sheet in a single layer.

Line another baking sheet with paper towels. In a large nonstick skillet over medium-high heat, warm 2 Tbsp of the olive oil. Working in two batches, place the fish pieces in the skillet and cook until golden brown on each side and opaque in the center, about 2 minutes per side. Transfer to the prepared sheet. Pour any remaining oil from the skillet, wipe clean with a paper towel, and add the remaining 2 Tbsp olive oil.

Spread some avocado crema on each tortilla. Top with cabbage, a piece of fish, and a spoonful of mango salsa. Serve with lime wedges and extra crema and salsa on the side.

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