March is National Nutrition Month®.


NNM is a nutrition campaign created annually in March by the Academy of Nutrition and Dietetics. This year’s theme is “Savor the Flavor of Eating Right,” which encourages everyone to develop a mindful eating pattern that includes nutritious and flavorful foods. Check out the Academy's website for more information. 

A delicious way to increase your intake of fruggies is by adding a variety of flavors and textures in the form of Slaws. Take a second to read the Academy's article on how Slaws Create a Fun Twist on Salad. 

Fish Tacos with Cilantro Slaw



2 T lemon juice

2 cloves garlic, quartered

1 small bunch cilantro, leaves and tender stems (about 2 cups packed)

1 bunch scallions, half coarsely chopped and half finely chopped

1 ½  teaspoons ground cumin


1/4 cup plus 1 T extra-virgin olive oil

1 pound skinless Mahi mahi fillets, cut into 1-inch chunks

4 cups packed finely shredded cabbage (about 8 ounces)

¼ cup plain Greek yogurt

¼ cup sour cream

8 to 12 corn tortillas, warmed


1.  In a blender or food processor, add lemon juice, garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

2.  Toss the Mahi mahi in a bowl with half of the cilantro sauce and let marinate for 10 to 15 minutes.

3.  In a large bowl, toss the rest of the cilantro sauce with the cabbage then stir in the yogurt and sour cream.

4.  Heat 1 T olive oil in a large nonstick skillet over medium-high heat. . Add the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate. Divide the fish among the tortillas and top with cabbage.

*Tilapia, Cod, Halibut and shrimp also work well for this recipe
Recipe can also be found in the Fit Livin' Mobile App.