I realize this blog is relatively new, so it might be hard to get a feel for the overall “theme.” Right now the title could be “stuff that I have eaten recently.” But, if you take a look at the last few posts, a pattern definitely starts to emerge. Most recently it was Greek salad, then a low calorie dip, red beans & rice, grilled chicken, and a soup I invented specifically to jump start a healthy eating plan. What do all these recipes and posts have in common? They are all healthy and/or low in calories and there is not a single dessert in the mix.
While I absolutely, vehemently do not believe in dieting in the traditional sense of the word (I plan to do a whole post about this eventually), there are periods of time where I do restrict what I eat more severely than others. Spring is one of those times.
I don’t know if I have mentioned this before, but Michigan has a LONNNNGGG winter. Something about winter just makes it so difficult to stay on track with both diet and exercise. The holidays are a contributing factor, but that’s really a short period of time. The bigger problem I have is the rest of winter. It is just incredibly difficult to be active when it gets dark at 4 p.m. Combine that with the fact that the cold makes me crave heartier meals and by springtime I am no where near where I want to be health-wise. So I make a conscious decision to eat healthier and cut out unnecessary snacks and desserts. And before you know it, weeks have gone by and I haven’t posted a single dessert recipe! Yay for me!
A few weeks back, I posted a recipe for deep fried fish tacos. If you are looking for a healthier but equally satisfying alternative these are the tacos for you! The fish, at the end of the day, is still baked fish. All the seasoning in the world can only get you so far. But the mango salsa is what really takes this to the next level. It was incredible and I was so excited to eat the leftovers in the days to come (the fish does not fair so well in the fridge).
So, if you can bear with me for one more healthy recipe, I promise to get back to you next week with a Key Lime Pie I am made for a Memorial Day BBQ, which was ranked “better than the Costco version” by at least two people at said BBQ.
What about you? What are your go-to recipes for when you are trying to get back on the healthy eating wagon? I would love to hear in the comments!
- 3-4 filets firm white fish (such as tilapia)
- 2 T. lime juice (juice of 1 lime)
- 2 T. orange juice
- 1 T. olive oil
- 1 large clove garlic, smashed
- 1½ T. Paprika
- 1 t. garlic powder
- 1 t. cumin
- ½ t. crushed red pepper
- ¼ t. cinnamon
- 1 T. orange juice
- 1 t. cilantro leaves, chopped
- ½ T. Apple cider vinegar
- ¼ T. sea salt
- Juice of ½ lime
- ¼ red onion, diced
- 1 mango, chopped
- ½ yellow pepper
- 1 jalapeño pepper, seeded and chopped (I left the seeds from my jalapeño and my salsa was super spicy, so if you like things really hot, leave the seeds)
- 4 corn tortillas
- Optional toppings: extra limes, cilantro, cheese, etc.
- Mix lime juice, orange juice, olive oil, and garlic in fridge-safe bowl with lid (or freezer bag). Place fish inside and toss to coat. Marinate in fridge for at least 30 minutes or up to 4 hours.
- Meanwhile, prepare the salsa (see below).
- When ready to bake fish, pre-heat oven to 400. Mix remaining ingredients in a shallow bowl or plate.
- Remove fish from marinade and rub with spice mix. Place on an oven safe dish or baking sheet. I use glass. If you are using a dark colored sheet, your baking times may vary from mine.
- Bake at 400 for 20 minutes or until fish is almost, but not quite cooked through. Turn on broiler and broil until cooked through and crisp on outside. Mine took about 8 minutes, but we like ours very crispy.
- Mix all ingredients in medium bowl.
- The longer the salsa rests before serving, the more the flavors will mingle, so I suggest resting for about 30 minutes or so, but if you need to serve immediately go ahead!
Note: This nutrition label assumes you eat all of the salsa, I had leftovers.