TASTE OF RECIPES

Courtesy Chef Karla

1 pound White firm fish (Mahi, grouper, snapper) ½ cup Cornmeal ½ tablespoon Chili powder 1 teaspoon Cumin ½ teaspoon Salt ¼ teaspoon Black pepper, ground 1 tablespoon Avocado oil 8 each Corn tortillas

3 each Ears of corn 1/2 cup Tomatoes, diced 1/4 cup Red onion, diced 2 tablespoons Cilantro, chopped 1/4 teaspoon Salt 1/4 teaspoon Black pepper, ground 1 each Lime, juiced 1/2 tablespoon Chili powder 2 tablespoons Feta cheese, crumbled 1 each Jalapeno, minced, seeded

• Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips. • On a plate or shallow bowl, season the cornmeal with chili powder, cumin, salt, and pepper. • Gently press the fish in the cornmeal, coating all sides. • Preheat sauté pan to medium-high heat. • Add avocado oil, allow to warm about 10 seconds. • Add the fish and cook, turning once, until the crust is golden brown, and the fish is cooked through, 2-4 minutes per side. • While the fish is cooking warm the tortillas. Place tortillas on a plate, cover with a damp paper towel and microwave for 45 seconds. • To prepare the Street Corn Salad: Preheat grill. (If you don’t want to fire up your grill, sauté the corn in a sauté pan on medium-high heat with no added oil. Sauté until lightly charred.) • Mark ears of corn on grill, just until slightly charred, about 3-4 minutes, rotating occasionally. • Remove corn from the grill. Once corn is cooler to the touch, shuck corn kernels. • In a bowl combine; corn, tomatoes, red onion, cilantro, salt, pepper, lime juice, chili powder, feta, and jalapeno. Serve the street corn salad warm or cold. • Once all of the fish is cooked, build your dream tacos! Serves: 4 Serving Size: 2 tacos + 1/2 cup Street Corn Salad Calories: 370 Fat: 8 grams Carbohydrates: 50 grams Fiber: 7 grams Protein: 28 grams

Karla is owner of Chef Karla LLC specializing in creating crave-worthy and good-for-you cuisine. Karla provides nutrition coaching, personalized prepared family meals, and small group catering. For more healthy recipes and wellness tips visit www.chef-karla.com or connect directly at Karla@chef-karla.com.

Chef’s Note: Fresh, bright, and healthy! These fish tacos are the perfect meal on a Summer day. Keep the tacos lighter by using a small amount of oil when searing, top with Street Corn Salad to elevate the flavor and finish with your favorite taco toppings, avocado, lime juice, and shredded cabbage.