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Chef Wendell makes fish tacos

  INDIANAPOLIS (WISH) – Chef Wendell stopped by 24-Hour News 8’s studio’s Saturday morning. He made WISH-TV Fish Tacos. Take a look at the recipe below.

WISH TV-Fish Tacos(A combination of many recipes rolled into one version that fits my message)

Ever wonder if the food you eat is feeding or depleting your gift of health? Scientific research says food is the best preventive medicine. Shopping and eating mindfully can improve your health. Ordering your next Fish Taco or when preparing them at home, use clean, fresh, baked, grilled or broiled fish and wholesome garden ingredients full of sun-kissed vitamins.

  • Is your food feeding or depleting you?
  • Would you know? Are you a ‘mindful’ shopper and eater?
  • Science says wholesome fresh food is the best preventive medicine.
  • Battered and greasy fried fish tacos are tasty indeed, but not particularly healthy.
  • Convenience has its cost: When you eat at restaurants, you place your health in the hands of a cook.
  • When you cook at home, you control of the ingredients.
  • If you’re sick and tired of being sick and tired it’s time to take charge of your health.
  • Become the person you were meant to become; a better version of yourself

Fish:

1 pound: filleted Mahi Mahi, snapper, cod, or catfish (2-3 portions)

1 lime, juiced

1 package of corn tortillas (Organic when possible)

Himalayan salt and black pepperSlaw:

½ head of fresh cabbage, finely shredded

½ cups cilantro leaves

2 green onions, chopped

1 lime, juicedSauce:

½ cup plain yogurt

½ cup Veganaise mayonnaise

1 tsp. drained capers

Hot sauce to taste or

1 tsp. cayenne

  • Pre-heat oven to 400 °
  • Place the fish into a baking dish and squeeze lime over it. Dust with cumin, chili powder, cayenne, salt and pepper.
  • Bake fish in the preheated oven for 10 minutes. Remove then top with lime juice, chili and cumin. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Remove.
  • Combine cabbage, onion, lime juice and cilantro into a bowl and let it cure for a while.
  • In another small bowl, mix together the yogurt, mayo, lime juice, capers, and hot sauce / cayenne.
  • To serve, break up and flaked fish
  • Warm tortillas over the grill, in a skillet or stove top;
  • Spoon in desired portion of fish; top with slaw then the creamy sauce.
  • Garnish with 1 Tbsp. Pico De Gallo before serving.

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