Organic Recipes: fish and avocado corn tortilla tacos

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By Dr. Saira Hussain, MD

INDIA New England News Columnist

When my children get home after a long and exhausting day at school they always look forward to a light and healthy lunch. I always try to incorporate different styles and ingredients in my cooking, of course using the freshest ingredients possible.

Today I have made fish and avocado corn tortilla tacos, with that, I have paired it with cut veggies, fruit, and flaxseed chips. This is a great way to achieve a “rainbow” plate or a healthy, balanced, and nutritious ones. You can add any other toppings and fillings as you please, however, I would recommend to keep it light and healthy.

Tacos-1

Serves 4

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

½ lb of any white fish(washed and patted dry)

1-2 ripe avocados

½ cup of gruyere and swiss cheese

½ cup of cornflour

¼ cup of water

1 tsp of soy sauce

tacos-2

Directions:

Wash the fish and pat dry completely. Sprinkle with salt and pepper to taste. Mix the cornflour with the water, soy sauce and a little lemon. Heat up a medium frying pan with 2 tsp of olive oil. Dip fish lightly in cornflour slurry and saute in the pan, cook for 6-7 minutes and then remove from pan. Assemble tortillas by taking a single corn tortilla, cutting up ¼ of an avocado and pulling apart the fish until you get medium chunks. Place the fish and avocado evenly into the tortilla and sprinkle the cheese on top. Grill this for 3-4 minutes or until the cheese is melted. Serve with cut up veggies, fruit and a side of flaxseed chips and hummus. Enjoy!

P.S. Tip of the day: Assemble a herbal tea featuring:

¼ inch of grated ginger

¼ tsp of turmeric

1 tsp of honey

1 small cinnamon stick

3-4 cardamoms

Few sprig leaves of mint

Saira-Daughter-sizedPut this all in a teapot and refill with hot water throughout the day so you can continue drinking 7-8 cups

This will keep you hydrated and healthy, enjoy!

(Dr. Hussain, VicePresident of the Association of Pakistani Physicians of New England, has been interested in organic food for a long time and will write her monthly column on organic food recipes. Dr. Hussain is a board certified internist in Warwick, RI. She is currently licensed to practice medicine in Rhode Island, and has been working as hospitalist at Kent County Hospital in Rhode Island. She did her residency from Brown in primary care. Dr. Hussain writes this column with her daughter, Laila.)

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