I turn to fish tacos over and over again because they are a great source of lean protein and the ingredients are simple and fresh. I like to use cod for the chewy texture. Tilapia is also a good choice, but it tends to fall apart.
4 small soft flour tortillas
1/2 lb cod or tilapia
Creole or cajun fish seasoning
1 T Olive oil
1 avocado, cubed
salsa of desired spiciness
1 can refried black beans
1/2 cup sharp cheddar cheese, grated
4 pieces romaine lettuce, chopped
Heat olive oil in a pan. Lightly season the fish with creole seasoning and add to the pan. Cook over medium heat. Once the fish is cooked on one side, flip it and add another dusting of seasoning. Take care not to overseason the fish. Squeeze fresh lemon juice on top of fish. In a small saucepan, heat the refried black beans. Put two tortillas on a plate. Smear the refried black beans to thinly cover the tortilla. Place fish over the beans. Add the lettuce, salsa, and avocado. For extra crunch, use a hard taco shell on top of the beans, and put everything else in the hard shell.
Sonya Looney is a professional mountain biker focusing on ultra endurance and stage racing events. She was selected to the USA Marathon World Championships team in both 2010 and 2011.