They say you are what you eat. And if that’s the case, I may be turning into a fish. I’ve taught myself how to cook fish beautifully and have had fish tacos for dinner 3 nights in a row now. I think I was always intimidated about making fish, but it’s really not that hard. And if you really rub your spices into the fish before cooking it, it gives it a great flavor without the hassle of waiting for a marinade. 

The cabbage slaw on top of these tacos is really delicious too. And so is what I had for dessert after. It’s my new fav snack or sweet treat: Fat free Greek yogurt, with fresh strawberries, blackberries, honey (lots of honey) and a chocolate Fiber Plus granola bar. I’ve been eating a lot of that lately too… It’s like an ice cream sundae without the ice cream.

So I guess you could say I’m turning into a honey infused, Greek yogurt, cabbage slaw, tilapia taco. 



For the Cabbage Slaw:


  • 1 cup of cabbage, sliced into thin strips
  • 1 tbsp of greek yogurt
  • juice from 1/2 of a lime
  • a handful of fresh cilantro, chopped
  • several generous sprinkles of cumin
  • salt and pepper to taste

Combine all ingredients in a small bowl. Mix well and add more cumin and lime as desired.

For the seasoning rub: 

  • Argentina Steak Rub (or another spicy rub of choice)
  • Cayenne pepper
  • Paprika
  • Salt
  • Pepper
  • Garlic powder
  • Sugar

Combine all ingredients in a small dish and stir to combine. I added the most of the Argentina Steak Rub, then paprika, then cayenne pepper, just a little bit of salt and garlic, a good amount of pepper and a pinch of sugar. 

For the fish tacos:

  • Fresh tilapia filet
  • 3-4 corn tortillas
  • 1/4 of an avocado, sliced thin
  • Cabbage slaw
  • Seasoning rub
  • Butter or margarin 

Rub the seasoning mix onto both sides of the fish, coating it well. Melt butter in a skillet on medium heat. I have a grill pan/skillet that I like to use, since I don’t have a grill. Using a real grill would probably be better, but I like that I use butter on the skillet because I feel like it helps the fish stay moist. Cook the fish on the skillet, until the edges start to turn white. Flip and cook the other side. The fish should be white all the way through and flake apart easily.

Warm your tortillas in a small skillet, with the lid on. This helps them become pliable. 

Break apart the fish into large chunks. Place on your tortillas, top with avocado and cabbage slaw. And ta-da! I’ve been eating these with a side of steamed asparagus sprinkled with fresh grated parmesan. 

And here’s a pic of my other obsession this week.