Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Whitefish Tacos with Red, White and Blue Slaw
Serving Amount
Ingredients
1 pound whitefish fillets
2 Tbsp. olive oil
Juice of 1 lime
tsp. chili powder
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. honey
Salt and pepper to taste
2 Tbsp. lime juice
11⁄2 cups shredded multi-color cabbage
1⁄2 bell pepper, thinly cut into strips
2 Tbsp. mayonnaise
8 small flour tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Cotija cheese, for garnish
Instructions
Step 1
Heat grill over medium-high heat.
Step 2
In a small bowl, whisk olive oil, juice of 1 lime, garlic, 1 tsp. honey, onion and ½ tsp. chili powder and salt. Brush over fish fillets and let sit while the grill heats.
Step 3
In a large bowl, combine cabbage. In a separate bowl, whisk 2 Tbsp. lime juice, 1 tsp. honey, olive oil, 1 tsp. chili powder, mayonnaise, salt and pepper. Toss dressing with the slaw mixture and set aside.
Step 4
Spray the grill with oil. Cook fish for 3-4 minutes per side or until fish is opaque and flakes easily.
Step 5
Flake fish into pieces. Fill each tortilla with an avocado slice and mash, grilled fish, avocado slices and garnish with fresh cilantro and cotija cheese and additional lime.
