Crunchy Fish Tacos 

Hello everyone!

Another hectic week of medical school down. We had a ton of labs this week, and by 6pm everyday I was completely spent! I ran 5 days and totaled 26.3 miles this week which is actually pretty high for me. 

We have our very first cardio anatomy practical coming up this next week and I’m pretty nervous! The heart actually seems fairly intuitive so I’m hoping this one is easier than what we’ve been faced with in the past. I’ve been using my Pathoma subscription a ton already during this block and it’s really been helpful- I highly recommend it if you are clueless about cardiovascular pathology like I was :-). 

Okay- enough boring stuff! Here is a super summery recipe that I hope you love!

Crunchy White Fish Tacos 

  • Any type of white fish (I used cod) 
  • Crushed pecans
  • 2 eggs
  • 2 limes 
  • 1 cup plain Greek yogurt
  • 1/2 cup mayo
  • A little bit of cilantro 
  • Cabbage

The first thing I did was crush up the pecans, then I cut up my fish into strips and dunked them in the egg, I put them in the crushed pecans after and set them on a tin foil lined baking sheet. I popped them in the oven at 375 until the fish began to brown, the I flipped them and cooked them a little longer. I removed them from the oven and put them in small flour tortillas. I mix the yogurt, lime juice, mayo, and cilantro up until it tastes yummy, then topped the fish with the sauce and some cabbage. So good!!  


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