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White Fish Tacos

It's that time of year again, time to start eating healthy so I can fit into my bathing suit (that I haven't worn for 2 years!). While breastfeeding did help me lose the initial weight, things are still a little.......soft :/. To combat this "softness" I started working out last weekend. Sadly, since it's been so long since I last worked out, I was sore from Sunday through Wednesday, completely preventing me from working out. I actually did so may push-ups that my elbows were so sore I couldn't straighten my arms! What?! I didn't even know that your elbows could hurt as bad as mine did!

Anyhoo, if I'm not going to be working out, I should probably start eating healthy. Enter fish tacos! Last week Friday I was craving some fish. We didn't want to get a fish fry (fry? that is not on the health food menu) so I suggested making fish tacos. Plus, I saw a few recipes that looked awesome. I decided to try this one from Annie's Eats, she hasn't let me down yet so I knew they'd be delicious!

Source: Annie's Eats

For the fish:

2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
(I'd personally add a few more spices before cooking the fish to give it more flavor)

For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste

For serving:
Cherry tomatoes, quartered
Green onions, chopped (I omitted)
Red cabbage, shredded (I used lettuce)
(Or whatever sounds good to you!)
6-inch flour tortillas

1) Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.

2) Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.

3)Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.

4)Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

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