Keisha Blair
As promised, this is the first in a series of DASH diet recipes to be featured on Aspire-Canada. This an original Aspire-Canada recipe and its loaded with fresh spices and vegetables like red cabbage and avocados, that are antioxidant-rich. Some of the spices in this recipe are also very healthy – ground cumin for example is a known cancer fighter.Ingredients:
4 Teaspoons chili powder
2 Tablespoons lime juice
2 Tablespoons extra virgin olive oil
1 Teaspoon ground cumin
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Teaspoon salt
½ Teaspoon fresh ground pepper
2 Pounds skinned mahi-mahi halibut cut into 4 small portions
12 Flour tortillas, warmed
For accompanying coleslaw:
¼ Cup sour cream
¼ Cup mayonnaise
2 Tablespoons fresh cilantro, chopped
2 Tablespoons green onions, thinly sliced
1 Teaspoon lime zest
2 Tablespoons lime juice
1 Teaspoon sugar
1/8 Teaspoon salt
Fresh ground pepper
3 Cups finely shredded red cabbage
2 Avocados, sliced
Directions:
1. For coleslaw: Combine sour cream, mayonnaise, cilantro, green onions, 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.
- For fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub all over fish. Let stand 20 minutes for the fish to absorb flavor.
- Preheat grill to medium-high. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
- Serve the tacos layered with fish, tortillas, coleslaw and avocado.