Fish and Cauliflower Tacos

Food is medicine, therefore tacos are medicine. Need I say more?

Ingredients for your luteal phase: cod, cauliflower, cabbage, and onion. During the luteal phase, you want to focus on fiber-rich foods to support the large intestine in flushing out excess estrogen and consume nutrient-dense food as your body's metabolism naturally speeds up.

We’re making cod for luteal because it’s high in protein and contains high levels of iodine which helps with thyroid function. It also contains high levels of omega-3s which boosts mood, busts stress, is anti-inflamatory, and aids in progesterone production.

Cauliflower, part of the cruciferous vegetable family, contains Indole-3-Carbinol (I3C) which decreases the concentration of metabolites that activate the estrogen receptor, making it a great way to lower estrogen. It’s also packed with vitamin C, which aids proper hormone production and is an antioxidant, which reduces inflammation.

Cabbage, part of the cruciferous vegetable family, contains Indole-3-Carbinol (I3C) which decreases the concentration of metabolites that activate the estrogen receptor, making it a great way to lower estrogen. It’s also packed with vitamin C, which aids proper hormone production and is an antioxidant, which reduces inflammation. Just make sure to cook it because otherwise it contains contains goitrogens (which suppress thyroid function) and can contribute to PCOS.

Onions are one of the easiest ingredients to add to a luteal phase recipe! They are high in antioxidants, help regulate blood sugar levels, and are a great source of manganese and potassium.

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Fish and Cauliflower Tacos

Serves: 2 Active Time: 10 minutes Total Time: 30 minutes

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Ingredients

For the fish:

• 2 filets of white fish (I used cod)

• 1/2 tbsp chili powder

• 1 tsp cumin

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

For the cauliflower:

• 1.5 cup cauliflower

• 1 tsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp chili powder

For the chipotle mayo sauce

• 1/4 cup mayo

• 1-2 tsp lime juice (to taste)

• 1/2 tsp chili powder

• 1 tsp chipotle seasoning (sub smoked paprika if you don't have chipotle)

• 1/4 tsp salt

Serve with:

• tortillas

• white onion, diced

• cilantro

• cabbage

Process

1. Preheat the oven to 400°

2. Start by combining all the seasonings for the fish. Pat your fish dry, then place it in the seasoning and use your hands to spread it on the filet. Move onto an oiled cooking sheet.

3. Put your cauliflower in a bowl and add the seasonings for the cauliflower. Drizzle olive oil, then mix together until evenly distributed. Add the cauliflower onto the cooking sheet with the fish.

4. The fish needs 12-15 minutes to cook. Once ready, remove the fish, then put the cauliflower back in the oven for another 5-8 minutes (a total of 20 minutes). Optional: broil the cauliflower for 2 minutes

5. While the fish and cauliflower are baking, make your chipotle mayo sauce by combining all the ingredients in a small bowl and mixing together until combined.

6. Assemble your tacos by putting the white onion, cabbage, fish, cauliflower, and cilantro onto your corn tortilla.