As we mentioned in our previous blog post, “Best (and Worst) Foods for Nerve Pain,” changes in your diet could help provide relief for nerve pain and neuropathy. There are many foods with what are considered “anti-inflammatory” properties that can work to calm and soothe oversensitive nerves. Conversely, there are also foods that can intensify inflammation and your neuropathy symptoms.
Our next entry in our blog series of favorite recipes featuring ingredients that may help manage your nerve pain is Lower-Sodium Blackened Redfish Tacos with Mango Salsa.
Redfish, also known as Red Drum, is a popular fish species native to the Gulf of Mexico and the Atlantic coast of North America. Its firm texture and mild flavor make it a great choice for many recipes. But beyond its delicious taste, redfish also offers a variety of health benefits that make it a nutritious addition to any diet. It’s high in protein and anti-inflammatory Omega-3s while being quite low in calories and fat.
Lower Sodium Blackened Redfish:
To boost the healthiness of this recipe, we used a lower-sodium version of Blackening Spice to coat the fish, and topped the tacos with nutrient-boosting ingredients: avocado (high in good fats, fiber, and B vitamins), cabbage (high in antioxidants, vitamin K, and fiber), and mango (high in vitamin C, A, and E). Bon Appetit!
Prep: 20 min
Cook: 6-10 min
Total Time: 30 min
Serves: 4 servings
Ingredients:
- 1 pound of redfish (wild-caught if possible)
- 1 tbsp avocado oil (olive oil or grapeseed will also be fine)
- Lower Sodium Blackening Spice (see recipe below) or use Kinder’s No Salt Blackened Seasoning
- ½ head of red cabbage (shredded)
- Mango Salsa (see recipe below)
- 12 Corn Tortillas
- 2 Avocados (sliced)
- 2 Limes
Directions:
- Pat the fish dry on a paper towel-lined plate to remove as much moisture as possible. Generously coat with the blackening seasoning on both sides. You can gently pat the seasoning into the fish with your hands to ensure an even coating.
- Heat a skillet over medium heat. Add the oil. Cook the fish for 2-3 minutes per side, or until a dark crust forms and the fish is cooked through. It will flake easily when it’s done.
- Serve redfish on a warmed corn tortilla topped with shredded cabbage, sliced avocado, mango salsa, and a squeeze of lime.
Lower Sodium Blackening Spice:
Ingredients:
- 2 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. black pepper
- ½ – 1 tsp. cayenne pepper (adjust to your spice level)
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- ½ tsp. salt (full sodium recipes typically use 3 times as much salt – or more!)
Combine all ingredients. Save the remaining spice blend in an airtight container for your next recipe!
Mango Salsa:
Ingredients:
- 1 ripe mango, peeled, pitted, and finely diced (about 1 ½ cups)
- 2 Tbsp. finely chopped red onion
- ½ – 1 jalapeño, seeds removed and minced (based on your desired spice level)
- 3 Tbsp. fresh cilantro, chopped
- 3 Tbsp. fresh lime juice (about 1 ½ limes)
Combine all ingredients and stir. You can make this ahead of time and refrigerate, it’s even better when the flavors have time to meld!
If you have back pain, joint pain, neck pain, or any other type of pain, give us a call or you can request a consultation and we’ll discuss your options.
