BY CHEF KATIE MIST

Fish Tacos with Cilantro Cashew Crema and Pumpkin Seed Crunch

Fish Tacos with Cilantro Cashew Crema and Pumpkin Seed Crunch are always a good idea, especially when you're in need of a simple weeknight meal. In fact, we’ve never said no to a fish taco. This version is not only packed with flavor, it's packed with ingredients you can feel really good about putting into your body. The red cabbage alone offers antioxidants, improves bone and gut health and reduces inflammation. High in protein, this dish helps maintain healthy muscle and bones, which tend to decline during menopause . Making the Cilantro Cashew Crema and the Pumpkin Seed Crunch a day ahead makes this a quick weeknight meal, or a showstopper for entertaining.

Cook Time: 8-12 mins | Prep time: 30 mins (fish), 20 mins (crema & crunch) | Serves/Serving: Servings = 4

Ingredients

Instructions

Add cabbage, lime juice and salt to a bowl, stir to combine. Set aside while you prepare the fish.|Combine cumin, oregano and chili powder in a small bowl, stir.|Cut fish into about 1-inch by 3-inch pieces, similar to fish sticks.|Season each piece with salt and pepper, then coat each piece in the cumin mixture.|Heat a non-stick pan over medium high heat.|Generously coat the pan with olive oil. When oil is hot, add fish, taking care not to overcrowd the pan. Do two batches if necessary. Cook the fish for 2-3 minutes per side, or until just cooked through and starting to flake. Remove fish from pan.|Heat tortillas directly over your stove top burner, over med-low heat.|To assemble, spread a generous spoonful of the Cilantro Cashew Crema onto each warmed tortilla, top with red cabbage, 1-2 pieces of fish and then the Pumpkin Seed Crunch. Garnish with jalapeño slices, cilantro leaves and a squeeze of lime.|Combine all ingredients in a food processor and blend until very smooth, about 5 minutes. Scrape down the sides of the bowl as necessary to make sure everything blends evenly.|You can use it right away, though it tastes even better the next day. This will keep, refrigerated, for up to 5 days.|PRO TIP: Use leftovers to top a grilled chicken breast, avocado toast or a hard boiled egg, to name a few.|In a small bowl combine sesame seeds, ancho chili powder, red pepper chili flakes, smoked paprika, onion powder, garlic powder and salt. Set aside.|In a dry pan over medium low heat, toast the pumpkin seeds until fragrant, stirring occasionally, about 4-6 minutes. Remove from heat.|Stir the spice blend into the pan with the pumpkin seeds. Toast in pan briefly, about 10-15 seconds, until spices are fragrant but not burnt. Stir in avocado oil and transfer to a bowl.|Store refrigerated, in an airtight container for up to 10 days.|PRO TIP: Use leftovers on scrambled eggs, grilled salmon, etc.

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