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Welcome to my nutrition lifestyle blog! I'm a registered dietitian nutritionist feeding bites of reliable nutrition information. I share my life through my food experiences outside of diet culture. 

Barramundi Fish Tacos with Mango & Avocado Salsa

Barramundi Fish Tacos with Mango & Avocado Salsa

I'm not one to follow recipes, I don't have the patience to measure ingredients. I prefer to freestyle and just follow my gut (and taste buds). I use cooking as my creative escape, like an artist, combining different flavors and textures that I love.

My fail proof trick to always making delicious meals is keeping it simple and using fresh, quality ingredients. I'll leave the intricate recipes to the professionals. Shout to all the chefs out there, I admire your craft and always feel free to reach out to me when you're in need of taste testers! I'm available. ;)  


It's easy to think tacos need to be a huge kitchen production with tons of toppings. But it doesn't always have to be. Tacos don't really need 10 different toppings to be delicious. Simplify it for a quick weeknight meal by minimizing ingredients or buying pre-made salsa. When I made this recipe this past weekend, I purchased locally pre-made tomato salsa and simply added chopped avocado and mango to add a refreshing twist. I added the full recipe for the salsa in case you have the luxury of time.

The trick to making great salsa is purchasing seasonal, fresh, and local ingredients.  

Why Fish?

You can read my post about what makes fish a superfood. But in short, fish offers unique nutrients that other animal products don't, like omega-3s and high-quality protein without the added saturated fats. Fish are very efficient to raise (from a feed and energy standpoint) and have a small carbon footprint compared to other animal protein. However, not all fish is created equal. It's important to ask yourself where your fish comes from and is the company you're buying from eco-friendly, meaning are they giving back to the environment what they take away. 

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Consumers are opening their eyes and asking more of these questions when they make food choices and it's really changing the food industry for the better.  We, as consumers, have the power to vote for the kind of food system we want and choosing to support producers who care for the environment goes a long way in building a more sustainable food system.

Australis Barramundi does exactly that by being transparent about their farming practices in hopes of setting a better example for the aquaculture industry. Their website functions as an educational resource as to why they choose Barramundi, a type of sustainable seabass. They highlight the work their team of scientists, engineers, farmers, and foodies do to create a better future for the food industry, and even provide virtual tours of their ocean farm.

I met them several months ago at the Food Loves Tech expo in Brooklyn. Since then I have been purchasing their fish on a weekly basis at Whole Foods. Follow them on Instagram and check out their website to learn more about their mission and to find even more fish recipes



  • 1 ripe mango, chopped

  • 1 ripe avocado, chopped

  • 2 plum tomatoes

  • 1 small red onion

  • 1 jalapeno chile pepper (include seed for spice)

  • 1 clove garlic, minced

  • 1 lime

  • 1/4 cilantro chopped

  • pinch of salt & pepper

Red Cabbage Slaw:

(optional topping that adds antioxidants + a nice crunch)

  • 1/2 small red cabbage head, chopped into ~1 inch chunks

  • 1/2 cup apple cider vinegar

  • 1.5 tablespoon of sugar

  • 1/4 cup extra-virgin olive oil

  • 2 teaspoon of celery seed

  • salt & pepper



1. Preheat oven to 375. Place frozen, wrapped fish fillet in cold water bath.

Red Cabbage Slaw:

2. In a bowl, whisk together vinegar + sugar until dissolved. Start to add olive oil, celery seeds, salt + pepper. Toss in cabbage and coat well. Cover and let sit for ~1 hour. 


2. In a medium bowl, combine the tomatoes, onions, mango, avocado, jalapeno, garlic, cilantro, salt, and pepper and squeeze half a lime. Sprinkle salt and pepper to taste. 

Fish + Tacos:

3. Lay defrosted fish on a sheet of aluminum foil. Drizzle olive oil, sprinkle salt + pepper + whatever other spices you enjoy onto both sides of fish. Completely wrap fish in aluminum foil and place in oven, directly on the rack. Bake for 15 minutes or until flaky. 

4. Unwrap the fish and use a fork to flake into desired bite-size pieces. 

5. Fill each tortilla with the fish and a generous spoonful of the salsa. Garnish each plate with a lime wedge and the cilantro sprigs. 


  • Buy tortilla chips to dip into leftover salsa for a snack

  • Use leftover tortillas to make huevos rancheros for breakfast (any style egg over tortilla + salsa)

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