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NBA FIT Live Healthy Week: Fish Tacos with Black Bean Salad and Cabbage Salad

Add some serious crunch to your dinner this week with this filling fish taco recipe from chef Bill Telepan.

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This week, Men's Fitness is teaming up with the NBA to celebrate NBA FIT Live Healthy Week. While all-star athletes will be promoting fitness and healthy living in communities around the nation, we're camping out in the kitchen. Each day, we'll deliver a series of low-calorie, muscle-building, athlete-caliber recipes designed by world-class chefs, like Mario Batali, Candice Kumai, Marc Forgione, Bill Telepan, Ali Maffucci, and Roble Ali. 

The 20 Fittest Foods>>>

Fish Tacos with Black Bean Salad and Cabbage Salad

Ingredients:

For the fish:

  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • 2 tablespoon orange juice
  • 2 teaspoon lemon juice
  • 2 teaspoon olive oil
  • 1 teaspoon salt
  • 1 pound flounder filets

For the black bean salad:

  • 1 cups (or approximately ½ can ) black beans
  • 2 tablespoons chopped red onion
  • ¼ cup chopped red pepper
  • ¼ teaspoon chopped garlic
  • 2 teaspoons chopped cilantro
  • 1 tablespoons lemon juice or wine vinegar
  • 3 tablespoon extra-virgin olive oil

For the cabbage salad:

  • 1 head savoy cabbage
  • 1 small red onion, sliced thin on mandolin
  • 2 jalapenos, remove seeds and mince
  • 1 tablespoons chopped cilantro
  • ¼ cup lime juice
  • ½ cup extra-virgin olive oil
  • Salt and pepper

Directions:

For the fish:

  1. Combine all ingredients except for flounder and blend well. Place flounder in a large piece of foil and rub with all the marinade, cover and place in refrigerator for at least 4 hours, up to 1 day.
  2. Get grill hot. Pull flounder out and allow to come to room temperature, about 15 minutes. Place in hot grill allow to cook 8-12 minutes until opaque. Set aside.

For the black bean salad:

  1. Drain beans and rinse, place in a bowl.
  2. Combine with the rest of the ingredients.
  3. Season with salt and let rest for at least 1 hour.

For the cabbage salad:

  1. Remove and discard coarse outside leaves from cabbage. Peel off the large leaves until they are difficult to remove. Lay the leaves flat and cut a V up the middle removing the thick vein.
  2. Stack up leaves and thinly slice cross-wise. Quarter the remaining middle of the cabbage. Remove the core and thinly slice quarters cross-wise.
  3. Transfer cabbage to a large mixing bowl. Add the onion, jalapenos, and cilantro.
  4. Whisk together the lime juice and oil. Season with salt and pepper, add to the cabbage, and mix well.
  5. Place a weight such as a plate or a flat lid on top of the cabbage. Refrigerate for at least 2 hours.

To finish:

  1. Take some limes, cut in half, to squeeze on fish.
  2. Have 8 tortillas warmed for serving
  3. Take some pieces of flounder and place on tortillas, top with beans and cabbage. Squeeze with lime and enjoy.

Serves: 8

Breakfast: Spinach Frittata with Russet Potatoes >>>

Lunch: Broccoli with Lemon Linguini >>>

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