Fish Tacos

Fish Tacos

Ever had one? These are popular in Texas for sure, but anyone can make a great fish taco. These are particularly good because they can be very low in fat, high in carbs and protein and loaded with flavor.

Things you will need to have on hand:

Fish of your choice, but white fish works best. Look for swordfish, sea bass, or tilapia. Salmon also works well.

Green or Red Salsa (or a hot sauce that you like)

Limes sliced into wedges

Corn tortillas

Onions, chopped

Cilantro, fresh is best!

Avocado, optional, sliced

Tomatoes, chopped

Grill your fish of choice. Be sure to add flavor! Brush with olive oil, garlic, peppers, whatever you like! Grill it with the skin side UP first and cook about 2/3 through. You can tell how much it is cooking by looking at the color of the flesh. It will turn from clear to solid. Flip it and finish grilling. If you are feeling a bit gourmet, use banana leaves to flip the fish on to when on the grill. This will make it easier to remove from the grill. You can just flake the fish apart while still on the leaves and clean up is WAY easier.

To prep the tortillas, brush with a little olive oil and heat briefly on the grill. All you have to do now is assemble your taco! Make it any way you like. J Top with a squeezed lime wedge and you are ready to eat!

Tip: If you are one of the lucky ones who need to increase your calories to gain some weight, you can double up the tortillas on your taco.

Eat smart!

Thai Beef Salad

Thai Beef Salad

1197221_61534986This can be made ahead of time and eaten over several days.  The secret to this recipe is to sear the meat and THEN marinate it over night. This means that the left over “juices” from the marinade can be used as the dressing for the salad, later.






1 Flank Steak

1 cup lime juice

1/2 cup sugar

1/3 cup soy sauce or fish sauce

2 chopped green onions

1 lemon grass, cut into 1 inch pieces

1/2 cup chopped cilantro

1/2 cup chopped fresh mint

1-2 Tbsp sweet chili sauce

Crispy Rice Noodles

Salad Greens, like spinach, arugula, or mixed greens


  1. Take the flank steak and sear in a hot, cast iron skillet for about 2-3 minutes on each side. The meat should be medium rare. It will continue to “cook” while soaking in the marinade. Be careful NOT to OVERCOOK.
  2. Combine the above ingredients and mix well or until sugar is dissolved. Adjust flavors for your preference.
  3. Slice the flank steak into THIN strips, like 1/4 inch, and place into marinade to soak overnight. (or at least 4-6 hours)
  4. Serve over salad greens of your choice…I like arugula for this dish.
  5. Top with more cilantro and drizzle with left over marinade. Sprinkle with crispy rice noodles.
This salad is also AMAZING when served with a small side of basmati rice.

You can schedule your PRE SURGERY TELEHEALTH Bariatric Nutrition Education Class by clicking HERE  

Classes are offered at 2:00 every Monday, 12:00 every Thursday, and 10:00 a.m. every Saturday. Looking for some post-surgery support? Check out our Stay on Track TEXT Program!

We can't wait for you to join us!