Healthy eating
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Mexican inspired healthy eating

Probably the easiest way to eat well is to cook as much as you can from scratch. It isn’t always easy to do as life has a habit of getting in the way of good intentions. Having a stock of relatively simple and quick meals helps as does a bit of inspiration to expand the repertoire.

My recent holiday to Mexico reminded me of the joys of fajitas and fish tacos. Eating them next to a beautiful beach helped but they are essentially very quick, tasty and healthy dishes if done right. The ubiquitous side dishes of guacamole and salsa are also easy to make and worth the effort. They work beautifully for a Mexican-themed dinner or as a summer barbecue accompaniment. For a more filling and super-nutritious weekend meal, serve with refried beans. All types of legumes are packed full of protein, fibre, B vitamins for energy and minerals.

Chicken fajitas photo Mexico beach photoFish tacos photo

Fish Tacos

Fish tacos are traditionally made with fried fish, however there is no reason why the fish cannot be grilled instead.


  • 400g firm white fish, eg. cod or snapper
  • 2 limes
  • 1 clove garlic
  • 1/4 tsp cumin
  • 1/4 tsp chilli powder
  • 6-8 soft corn tortillas
  • 1/2 red or white cabbage
  • 1 carrot, thinly sliced
  • 1/2 red onion
  • Handful of coriander

Serves 3-4 people

Place the fish in a baking dish and squeeze 1/2 lime over it. Add the garlic, cumin, chilli powder and 1 tbsp olive oil. Mix together and leave to marinate in the fridge for at least 15 minutes.

Next, chop the vegetables into thin slices to resemble a coleslaw. Place in a bowl and squeeze 1/2 lime over it. Add 1 tbsp oil, a handful of chopped coriander and a sprinkle of salt and pepper to taste. Mix thoroughly.

Warm the tortillas as per the packet instructions, either in the microwave or a frying pan.

Place the fish fillets on a medium hot barbecue or grill brushed with a little oil or in a griddle pan. Cook for about 3 minutes on each side or until white and opaque. Remove the fish and flake with a fork into bitesize chunks.

Divide the flaked fish and chopped veggies between the tortillas, squeeze over a lime and top with guacamole or sour cream.


This is my favourite guacamole recipe, which I’ve made many times and always tastes fantastic.


  • 2 ripe avocadosGuacamole picture
  • 1 small red chilli (optional)
  • 1 garlic clove
  • 1/2 small red onion
  • 2 tbsps olive oil
  • Juice of 1 lemon
  • Salt

Serves 6

Scoop out the flesh of the avocados by first cutting in half, then removing the stones. Place into a bowl and mash the flesh well with a potato masher or fork. Finely chop the chilli, red onion and garlic and stir into the avocado with the olive oil and lemon juice. Add salt to taste and mix well.


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