Ingredients
12
Time
6m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
12
Time
6m
Serves
4
Quick Meal
Dinner
Gluten-Free
1 lb
Snapper
cut into thick slices
4 tsp
Blackening Seasoning
1/4
Purple Cabbage
sliced thin (about 1 1/2 cups)
1
Carrot
shredded
1/4 cup
Cilantro
chopped (plus extra for garnish)
2 Tbsp
Avocado Oil
divided
2 Tbsp
Fresh Lime Juice
divided (plus zest from one lime)
1/2 tsp
Kosher salt
divided
1/4 cup
Greek Yogurt
2-4 Tbsp
Water
as needed to thin the dressing
8 small
Corn Tortillas
1
Avocado
sliced
1
In a medium sized bowl, add the snapper and blackening spice mixture and toss to combine. Set aside.
2
Combine the cabbage, carrot and cilantro in a bowl. Pour in half the avocado oil, half the lime juice and ¼ of the salt. Toss to combine and let it sit while you make the fish.
3
In a small bowl, whisk together the greek yogurt, remaining lime juice and zest, remaining salt and water.
4
Warm tortillas on a skillet for about 30 seconds per side and keep warm while you cook the fish.
5
Heat a large skillet over medium heat. Add in the remaining oil and once hot, add the snapper. Cook for about three minutes per side, until browned and cooked through. Remove and set aside.
6
To serve: spoon some of the slaw onto each tortilla, top with fish and avocado. Drizzle the yogurt dressing over top and garnish with cilantro if using. Enjoy!
7
Substitutions: No snapper: use cod or mahi-mahi. Dairy-free: use vegan yogurt. No corn: use another type of tortilla.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
