TACO TO THE HAND

Next time you’re chatting about nutrition or diet and someone says… they would never, “do what you do” because they actually live life and enjoy great food more than achieving some body composition goal…

Know what you’ll tell ‘em?

“Taco to the hand.”

At least that’s what Lauren Philhower, (otherwise known as @l_phil) says. She also says you can enjoy amazing, healthy, food, and still reach your goals. And you know what, we agree.

We’ve laid a little recipe here so you can put it to the test, (or even help convince your friends).

But before you run off to grab your bib and hang a piñata in preparation, you’ll need the shopping list and cooking instructions below to started. Your meal’s macros will vary depending on how you’d like to portion your servings, but track this just as any other meal.

These fish tacos are best served with a large group of friends and usually somewhere between 3 to 5 pm on a Saturday. Think of it as something like a little fish taco happy hour. Actually, that’s exactly what it is — and your taste buds will confirm it.

One last note, you may want to bank some of your day’s calories before going into this meal. You’re gonna want seconds for sure.

You’ve been warned, now go enjoy. Adios.

SHOPPING LIST

• Salt

• Pepper

• Cilantro

• Olive Oil

• Red Onion

• 1 Clove Garlic

• Corn Tortillas

• Red Cabbage

• Light Mayonnaise

• Apple Cider Vinegar

• 1 Pound of Fish of Choice

• Smoked or Regular Paprika

• Red Cayenne Pepper (optional)

• Cojita Cheese or Queso Fresco

• 2 Limes (1 for chipotle Mayo and one for serving)

• Chipotle Peppers in Adobe Sauce (You can find these in a small can in the Mexican section of nearly all regular grocery stores)

COOKING INSTRUCTIONS

Fish

• Wash Fish and Pat Dry

• Season Fish With Salt, Pepper, Smoked Paprika (Or Regular Paprika if You Don’t Have) Add a Little Cayenne if You Like a Little Spice

• Place Seasoned Fish on a Baking Tray

• Bake in Oven at 300 Until White and Flakey

Chipotle Mayo

This Recipe Make Multiple Servings, You’ll Usually Use About 10 Grams per Taco. Throw All Ingredients Together in the Blender.

• 1/2 Cup (118g) Light Mayo

• 2 or 3 Chipotle Peppers in Adobe Sauce (40 to 60g), Roughly Chopped (Add a Little of the Sauce From the Can)

• Juice From 1 Squeezed Lime

• 1 Large Garlic Clove Roughly Chopped

• Salt to Taste (Start With 1/2 Teaspoon, 2 Grams)

Cabbage Slaw

• 5 Oz Raw Sliced/Chopped Red Cabbage

• 1.5 Tablespoons Red Onion (Roughly 22 Grams)

• 1.5 Tablespoons Apple Cider Vinegar (Roughly 22 Grams)

• 1/4 Cup Cilantro

• 1/4 Teaspoon Salt (1 Gram)

• 1 Gram Olive Oil

• Mix All Ingredients Together in a Bowl and It’s Ready for Serving

Build Your Tacos

Pile Your Fish in Stove Warmed Tortilla and Top With:

• Cabbage Slaw

• Chipotle Mayo

• Cojita Cheese or Queso Fresco (Roughly 10g per Taco)

• Squeeze a Lime Wedge Over Tacos

• Add a Smokey or Roasted Salsa of Choice to Top It Off