Meals for Your Abs

Fish Tacos with Zucchini-Radish Slaw

High in protein and low in fat, these fish tacos are abs-approved. Top them with red cabbage instead of green to fight inflammation and control cravings.

Ready in 20 minutes • Makes 2 servings



Fish Tacos

6 oz white fish (halibut, cod, tilapia)4 corn tortillas1/2 zucchini3 radishes1 small head of red cabbage1/2 cup corn, cooked and cooled


Juice of 1 lime1/4 cup balsamic vinegar1 tbsp olive oil1 tsp honey1 tbsp minced red onion1/4 cup chopped cilantro


Preheat oven to 300 F. Set fish and tortillas aside. Shred the zucchini, radishes and cabbage with a food processor or hand grater.Combine dressing ingredients in a bowl. Divide in half into two separate bowls. Use one bowl to marinate the fish; coat both sides evenly. Toss the rest of the dressing with the shredded zucchini, radishes, cabbage and corn.Heat a skillet on medium-high heat. Drizzle some water on the skillet; when the water sizzles, place the fish in the skillet and cover with the marinade. Cook about 3 minutes. Flip the fish and cook 2 more minutes, or until the fish flakes when cut with a fork.While fish is cooking, place tortillas on a baking tray and bake for 3 minutes until crispy. You can also heat tortillas in a dry skillet to get the same effect. Divide the slaw amongst the tortillas and top with grilled fish. Serve.

Nutrients per serving: Calories: 358, Total Fats: 10 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 27 mg, Sodium: 145 mg, Total Carbohydrates: 44 g, Dietary Fiber: 5 g, Sugars: 11 g, Protein: 23 g, Iron: 2 mg