Often we forget that sometimes our best medicine is sitting right in our kitchen, not in our medicine cabinet! The highlight of this post is the fresh herb, cilantro, and its related health benefits. Scroll to the bottom if you’d like a tasty recipe to try out!
What is it?
You have most likely already tasted cilantro whether it was in fresh salsa, an Indian curry or a Thai dish. Tasted alone would be a whole different experience, with its robust bittersweet citrus flavor Cilantro packs a punch! On top of its strong flavor, Cilantro boasts a high mineral content and tons of antioxidants.
Cilantro originated in the Mediterranean and Western Asian regions, but it can be found found around the world in many windowsill herb gardens. The plant’s formal name is coriandrum sativum. The leafy greens are referred to as cilantro and the seeds are called coriander, each offering a wealth of health benefits and different flavors. You may hear it referred to as “Chinese parsley”.
Cilantro is a powerful antioxidant and a great source of vitamins and fiber. It contains a flavonoid called quercetin that has demonstrated numerous antioxidant properties.
TASTY RECIPE TIME!
FISH TACOS WITH CILANTRO CABBAGE SLAW
*Cod is used in this recipe. For a more robust flavor, substitute wild red snapper or Mahi Mahi. You can also enjoy this on a bed of leafy greens if tortillas are not your favorite.
- 1 large fillet of fresh (not farm-raised) cod
- 1 garlic clove, minced
- ½ t sea salt
- ¼ c. fresh cilantro, chopped
- 1 t chipotle chili powder
- 1 t oregano
- 2 limes, zested and juiced
- 1 t olive oil
- 8 radishes, julienned
- 3 scallions, julienned
- 1 avocado, peeled and mashed
- 2 1/2c shredded Napa cabbage
- 4 non-GMO corn tortillas
In a small bowl combine garlic, salt, cilantro, chili powder, oregano, lime zest and olive oil. Place fish in an oven-safe pan and brush half of the garlic mixture on each side of the fillet. Bake at 400 degrees for 10 minutes, flipping the fillet half way through. Remove from oven and discard any skin. Flake the fish into bite size pieces using two forks. Toss fish with remaining half of the garlic mixture, radishes, scallions, avocado and cabbage. Serve in tortillas. *hot sauce optional