CHEF DAN CHURCHILL was only supposed to be cook at The Osprey in Brooklyn for a few months last year. He was busy with other stuff, after all: building recipes for Chris Hemsworth’s Centr app, writing cookbooks, his podcast.
But then people loved his Aussie-inspired food (prawn toast, lamb ribs) so much The Osprey’s owners asked him to stick around permanently. He agreed, largely because a lifetime dedicated to health and fitness had prepped him for big changes. “Eating well and working out, keep me physically strong and able to take on new challenges with a greater sense of perspective,” Churchill says. For fitness, that’s been surfing, rugby, HIIT, and marathon training.
For food, that’s always been fresh, high-protein meals that are easy to pull off. Like these Lightning-Quick Fish Tacos with Super Slaw, which taste especially awesome after any workout.
Its from his latest cookbook, Eat Like a Legend, out now.
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Ingredients
- 2 tsp.
garlic powder
- 2 tsp.
smoked paprika
- 1/2
chili powder
- 1 lb.
red snapper or tilapia, cut into 1-inch-thick strips
- 1 c.
shredded red cabbage
- 1/4 c.
chopped cilantro
- 1/2 c.
lime juice
- 2 Tbsp.
olive oil
- 8
corn tortillas
- 1
avocado, sliced
Directions
-
1. In a medium bowl, mix the garlic powder, paprika, chili powder, and ½ tsp each kosher salt and black pepper. Add the fish and toss to coat well.
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2. In a separate medium bowl, combine the cabbage, cilantro, and lime juice. Season with salt and set aside.
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3. In a large cast-iron skillet over medium-high, heat the oil. Add the fish and cook until the underside is slightly golden around the edges, about 2 minutes. Flip the fish and cook till cooked through, 30 seconds to 1 minute. Transfer the fish to a plate.
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4. Give the pan a rinse and a wipe; return it to medium-high heat. Heat the tortillas. a minute a side, in two batches. Divide the fish, cabbage, and avocado among the tacos.
Nutrition per serving: 507 calories, 30g protein, 53g carbs (9g fiber), 17g fat
Food styling by Olivia Mack McCool
