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Deconstructed Fish Tacos

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INGREDIENTS

FOR THE SLAW
  • 1 small head red cabbage, shredded
  • 4 large carrots, shredded
    VINAIGRETTE
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • ⅓ cup olive oil
  • ¼ cup organic apple cider vinegar (I like Braggs)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ¼ teaspoon chili powder, or to taste
  • salt and pepper, to taste
  • chopped fresh parsley, for garnish

DIRECTIONS

  1. Place shredded cabbage and carrots in a large bowl and set aside.
  2. In a small mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, chili powder, salt and pepper; until well combined.
  3. Pour dressing over the cabbage mixture and toss well.
  4. Taste for seasonings and adjust accordingly.
  5. Remove from fridge and garnish with chopped parsley.

I used frozen tilapia for my fish. Defrost. Sprinkle with salt, pepper, and garlic powder and bake for approximately 15-20 minutes at 400F. Toss with crushed tomatoes or salsa. Enjoy over cabbage and carrot slaw!

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of functionallysimplenutrition.com. She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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