Lebanese Fish Tacos

Lebanese Fish Tacos combine the vibrant flavors of Lebanese spices with the fresh taste of seafood, wrapped in a low-carb alternative to traditional tortillas. This dish is light yet satisfying, perfect for a healthy meal.

Ingredients

• White fish fillets (e.g., cod or haddock) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Zucchini - 1 medium, sliced into thin strips
• Red cabbage - 100 grams, finely shredded
• Fresh parsley - 2 tablespoons, chopped
• Tahini - 1 tablespoon
• Water - 1 tablespoon
• Pomegranate seeds - 2 tablespoons (for garnish)

Steps

1. In a bowl, combine olive oil, minced garlic, paprika, cumin, coriander, salt, black pepper, and lemon juice to create a marinade.
2. Add the fish fillets to the marinade, ensuring they are well coated. Let them marinate for 15 minutes.
3. Heat a non-stick skillet over medium heat. Once hot, add the marinated fish fillets and cook for about 3-4 minutes on each side, or until they are cooked through and flaky.
4. While the fish is cooking, prepare the zucchini strips using a spiralizer or a vegetable peeler. Sauté them in the same skillet for 2-3 minutes until slightly softened. Remove from heat.
5. In a small bowl, mix tahini and water to create a sauce. Adjust the consistency with more water if necessary.
6. To assemble the tacos, place a layer of sautéed zucchini strips on a plate, top with cooked fish, shredded red cabbage, and a drizzle of tahini sauce.
7. Garnish with chopped parsley and pomegranate seeds before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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