Slightly Blackened Fish Tacos

Slightly Blackened Fish TacosIn a hurry? This is a great healthy recipe that takes less than 15 minutes to prepare.

Because it’s so quick sometimes I’ll prepare this on weekday evenings when I get home from teaching fitness classes.

It’s quick, easy and there’s only one pan to clean!

Ingredients: Choose sustainable fish and organic/non-GMO produce when possible.

  • 1 lb Cod or Flounder or US Tilapia
  • 1 tsp. Garlic Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Black Pepper
  • 2 pinch Sea Salt (one per side)
  • 1 small Bag Lettuce/Cabbage/Carrot mix
  • 1 Avocado
  • Your favorite Salsa or Pico de Gallo
  • 4 White Corn Tortillas
  • 2 Tbsp. siggi’s plain yogurt
  • 1 tsp. Sriracha Sauce
  • 1 Tbsp. Extra-Virgin Olive Oil


Open bag of lettuce/cabbage/carrot mix. Slice avocado. Open salsa/pico. Put yogurt and sriracha in small ramekin and mix. I know, prep is difficult (not).


Heat a small cast iron skillet to medium-high heat. Season each side of the fish with garlic powder, smoked paprika, black pepper and sea salt. Put evoo in skillet.

Slightly Blackened Tilapia

It’s ready when you start to see a little smoke from the evoo. Carefully place fish filets in skillet. Cook on each side about 3-5 minutes.

Seasoning should appear slightly blackened when you flip the filets. Pull off heat when done.

Lay 2 tortillas on plate, smear with a little yogurt/sriracha, layer fish, l/c/c mix, avocado and salsa/pico on top.


Cooking Time: 10 Minutes

Total Time: 15 Minutes

Servings: 2

*I recommend Sustainable Fish. Use the Seafood Watch App to find sustainable fish in your area.

Seafood Watch App

Baked Lemon and Herb White Fish

Let’s say that you just completed the Ultimate Reset. It’s been 21 days of cleansing, light foods, and you feel fabulous. That said, you’re ready for a substantial meal! That’s fine, but be careful. Your digestive system isn’t the same place it was 3 weeks ago. If you overload it with a heavy, meaty, fatty meal, you’re probably going to feel bad. Really bad.

So instead of goin’ all meat-and-potatoes on your gut, try one of these delicious recipes to transition back into a healthy, long term eating pattern.


  • 1 Tbsp. fresh lemon juice
  • 2 tsp. extra virgin olive oil
  • 2 tsp. fresh dill, chopped
  • 2 tsp. fresh cilantro, chopped
  • 2 tsp. fresh terragon, chopped
  • 1 clove garlic, finely chopped
  • 2 small red potatoes, thinly sliced
  • 2 (4 to 5 oz. each) white fish fillets* (US Pacific Halibut or US Farmed Tilapia)
  • 1/2 tsp. sea salt or Himalayan salt
  • 1/4 tsp. ground black pepper


Preheat oven to 450 degrees Fahrenheit. Combine lemon juice, olive oil, dill, cilantro, tarragon, and garlic in a small bowl; mix well and set aside. Arrange two 12 x 13-inch pieces of foil on a large baking pan; coat lightly with nonstick cooking spray. Arrange potato slices evenly on center of each foil.

Season fish fillets evenly with salt and pepper and place each fillet on top of potato slices that are on each aluminum foil. Spoon lemon and herb mixture evenly over each fish fillet. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside.

Bake for 10 to 12 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.
Preparation Time: 15 minutes

Cooking Time: 10 to 12 minutes minutes

Total Time: 30 minutes

Nutritional Information: (per serving – makes 2 servings)

  • Calories 309
  • Protein 25g
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 56 mg
  • Sodium 678mg
  • Carbs 31g
  • Fiber 4g
  • Sugar 2g

*I recommend Sustainable Fish. Use the Seafood Watch App to find sustainable fish in your area.Seafood Watch App