A non-fried version of the baja fish taco. This balanced meal will leave you feeling satisfied and accomplished on a Tuesday night. It’s easy, delicious, and it comes together in no time.

GF P

YIELD — 1 serving

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Ingredients

3 oz halibut
2 corn tortillas
1 cup red cabbage, thinly sliced
¼ cup radish, thinly sliced
½ cup black beans, rinsed
¼ cup yogurt, plain, whole milk
½ tsp cumin
1 tsp extra virgin olive oil
Lime
Kosher salt
Fresh cracked black pepper

Directions

1. Mix together yogurt and cumin with a pinch of salt in a small bowl; set aside. In a separate bowl, combine cabbage with juice from ½ lime and a pinch of salt; set aside.

2. Season halibut with salt and pepper. Heat olive oil in a non-stick pan over medium-high heat. When oil is hot, add halibut and sauté for 4 to 6 minutes, flipping once, or until desired doneness is reached; remove from heat and finish with a splash of lime juice.

3. Reheat beans with a splash of water on the stovetop or in the microwave. Warm tortillas in the oven, toaster oven, or microwave. Assemble tacos with halibut, cabbage, radish, and cumin crema. Serve with beans, lime, and salsa.

PREP-AHEAD: You can make the cumin crema a day in advance if you’d like.

NOTES: Cilantro would be a nice addition here if you have any available.

Nutrition Information

Calories: 417
Carbs: 54g
Pro: 29g
Fat: 9g

photo for Weeknight Dinners by Melissa Peterson

Recipe from: Weeknight Dinners. This is one of four recipes from a weekly menu that are assembled from ingredients that are prepped ahead of time (farro, roasted vegetables, and soft-boiled eggs). The three other dishes on the menu include sautéed halibut with roasted vegetables and farro, an early spring market salad, and a roasted veggie quesadilla. Farro is used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like cumin crema and a simple lemon vinaigrette lend variety and keep things fresh. Join the cooking club if you’d like access to this menu. You’ll also get a shopping list to get in and out of the store quickly and a batch cook guide to help you prep ahead. Additionally, you'll gain instant access to all previous plans. What are you waiting for? Join the cooking club now!

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.