Not your normal…
Mexican food is a favorite of mine due to it’s high adjustability and ability to incorporate a large amount of fresh veggies and flavors – resulting in allowing you to squeeze in as many nutrients as possible! The adjustability comes by adding a little of this or a little of that which I’ll cover below, via a simple intuitive tune it!
Black olives/no black olives?
GUAC//NO GUAC? (why anyone would choose the later is beyond me, but maybe your having some of these Phat Fudge Brownies later, that consist of avocados, so your saving room?!
You get the point! There are many options when it comes to choosing how you build your plate! The practice of eating intuitively is gained via self-awareness – reaching a level that you feel comfortable in making food choices that will support your wellbeing in that moment! I
Mexican meals are highly allowable for that “tune in to your unique body and give it what it needs” moment, that I view as one of the most important pieces to the wellness puzzle! No matter what the wellness trends are; no one can tune into your bodies innate wisdom like you can! For more on learning how to achieve this – catch me for 1-1 coaching in the NN Shop – here!
Back to the Fajitas because they are super delicious!!! I tend to turn all of my Mexican dishes into a salad of some sort by adding fresh greens, so that I have a large bed to add all of the other ingredients to. Think cilantro and cumin, peppers and paprika, olives and onions!
These fish fajitas are a perfect example of so. Traditional Fajitas consist of a sizzling pan of peppers, possibly some onions, a source of protein in a sauce, a side of sour cream, and tortillas.
I turn the traditional fajita dinner into a salad type dish, by serving it over a bed of hydrating romaine lettuce, adding some squash slices and a healthy fat’s for optimal digestion,as well as nutrient absorption. Adding healthy fats to your meals allows your body to transport the nutrients to your cells more easily, providing you with more energy and a happy belly. Have fun with the recipe and turn it into YOUR favorite version of Fish Fajitas!
- 1 cup orange bell pepper cut into strips
- 1 cup purple onion slivers
- 1 cup yellow summer squash cut into thick strips
- 1 tsp coconut oil
- 1/2 cup Frontera Veggie Taco Sauce
- 4 cups mix of fresh green cabbage +romaine finely shredded
- 1/2 cup fresh cilantro
- 1/4 cup black olives sliced
- 1 cup tomatoes
- 1 cup raw purple onion
- 1/2 jalapeno - diced
- 7 oz. fish of choice (Mahi Mahi, Cod, Tilapia, Sole)
- 5 tsp guacamole
- 1/2 cup salsa
- 2 tbsp dairy-free sour cream
- corn tortillas
Saute Group 1 in a warm skillet for 2-3 minutes.
Layer Group 2 on a large plate.
Top with Group 3.
Serve with Group 4.
Adjust to your liking by adding or eliminating ingredients of choice.
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