Mexican-Style Fish Tacos with Guacamole and Chayotes with Spicy Tomatoes


Rarely do you think of tacos as being an unhealthy meal option, but with all the different fried versions that we encounter, the calories can add up. Fortunately this National Taco Day nutrition coach and best-selling author Maru Dávila has blessed us with a healthy, yummy taco recipe from her book, The Mexican Food Diet, that will satisfy the whole family.

This recipe will provide healthy fats and lots of vegetables that help to detox, reduce inflammation, boost metabolism, and nourish your body and brain.

And of course, if you’re looking for a vegan or vegetarian alternative, we got you.

Guacamole

2 or 6

Ingredients

  • Garlic cloves - peeled [1] [3]
  • Roma tomato - organic [1] [3]
  • Onion [1 Tbsp.] [3 Tbsp.]
  • Cilantro - fresh [1/4 Cup] [3/4 Cup]
  • Serrano chile [1/4] [3/4]
  • Avocado [1] [3]
  • Lime [2 ][6]
  • Sea salt [1/4 tsp.] [1 tsp.]
  • Turmeric powder [dash] [1/4 tsp.]
  • Celery salt [dash] [1/4 tsp.]
  • Garlic powder [dash] [1/4 tsp.]

Directions

  1. In a small pan, roast garlic on both sides. When it is roasted, chop and set aside.
  2. Chop the garlic, tomatoes, onion, cilantro and Serrano.
  3. Peel the avocado and place in a medium bowl. Use a potato smasher to smash the avocado.
  4. Add lime, salt and spices to the smashed avocado.
  5. Add ingredients in step 2.
  6. Taste for seasoning.
  7. Serve with veggies (celery, zucchini, carrots, radishes, jicama, cucumbers).
  8. Divide equally among plates.
  9. If you want to watch Maru Davila prepare the Guacamole on TV, go to www.flacaforever.com/flaca-tv

Mexican-Style Fish

2 or 6

Ingredients

  • Garlic cloves [6] [18]
  • Olive oil - Extra Virgin [2 Tbsp.] [6 Tbsp.]
  • Red chili pepper flakes [1/4 tsp.] [3/4 tsp.]
  • Sea salt [1/4 tsp.] [3/4 tsp.]
  • Pepper [to taste]
  • Wild-caught white fish [8 oz.] [1 1/2lbs.]
  • Lemon [2] [6]

Directions

  1. Finely chop the garlic.
  2. On a small bowl mix section garlic, olive oil, pepper flakes, sea salt and black pepper.
  3. Place the fish on a rectangular container and cover with the oil/garlic mix. Toss well so it is all covered.
  4. Refrigerate fish with its marinade for at least 1 hour.
  5. Heat a grill pan on medium heat. When hot put the fish and then squeeze 1 of the lemons, 1⁄2 for each side of the cooking. Cook the fish approximately 3 minutes on each side. Test for desired cooked level.

CHAYOTES WITH SPICY TOMATOES

2 or 6

Chayote is a type of squash very common in Mexico, so very present in Davila’s upbringing. It is extremely nutritious, satisfying and delicious. This recipe will provide you with fiber to keep you satisfied and help your digestion. Also, more veggies are added that help to detox, reduce inflammation, boost metabolism, and nourish your body and brain.

Ingredients

  • Tomatoes - organic [4 oz.] [12 oz.]
  • Garlic clove [1] [3]
  • Chayotes [1/2 lbs.] [1 1/2 lbs.]
  • Anaheim chile [1] [3]
  • Onions [1 Tbsp.] [3 Tbsp.]
  • Cilantro - fresh [1/4 Cup] [3/4 Cup]
  • Chile pepper flakes [1/4 tsp.] [3/4 tsp.]
  • Water [1 oz.] [3 oz.]
  • Salt [to taste]

Directions

  1. Roast tomatoes on a medium pan under high heat until skin begins to blacken. Turn them around so all sides are roasted and beginning to blacken.
  2. Place the roasted tomatoes (with the skin) into a blender and add the garlic. Blend on high speed for 15 seconds. Set aside.
  3. Peel the chayotes with a julienne peeler, then cut them into 1/4-inch wide, 2-inch long julienne strips. Don't remove the core.
  4. Remove the stems and seeds from the Anaheim chiles, then chop.
  5. Chop the onions.
  6. Chop cilantro.
  7. Heat a large pan on medium heat. As soon as it is hot, add the onion and chiles. Cook on medium heat 3-4 minutes.
  8. Add the tomato blend and red chile flakes, and continue to cook for 3 more minutes.
  9. Add chayote, the chile pepper flakes, water and salt. Cover and cook for 15 more minutes, stirring occasionally.
  10. Add cilantro, stirring well and cook for 5 minutes.

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