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Clark Bartram’s Blackened Fish Taco Salad Recipe

Blackened fish taco saladNutrition expert Clark Bartram offers this delicious Blackened Fish Taco Salad recipe that he says not only tastes good, but will help you cut belly fat and get lean (and who doesn’t want to do that?). Clark specializes in helping men build falling testosterone levels naturally through changes in their diet. He says that the ingredients in this dish, including healthful fish, beans, cabbage and avocadoes, are natural testosterone boosters.

As we age, both men and women lose testosterone, which can result in loss of energy, belly fat, and little or no sex drive. Eating the right foods, according to Clark, can reverse this testosterone-losing cycle.

Recipe courtesy Clark Bartram TestMaxMeals.com

Blackened Fish Taco Salad

7 tilapia filets or other white fish filet

1 can organic corn kernels

1 small red onion, sliced

1 red bell pepper, diced

2 12 oz. bags of shredded iceberg lettuce

1 10 oz. bag of shredded purple cabbage

1 can kidney or black beans drained and rinsed

1 tbsp. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. smoked paprika

1/4 tsp. onion powder

1 pinch of oregano

Blackened fish taco salad ingredients

The ingredients in this colorful and delicious salad naturally boost testosterone.

1 tbsp. minced garlic

1 tbsp. cilantro

4 avocados, sliced

 

Pre-heat the oven to 375ºF.

Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan.

Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper and bake for 25 minutes. Poke fish with a fork to see if it’s white and flaky. (It might need 5 more minutes).

Remove fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish.

Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized.

Add drained and rinsed black beans and heat for 1 minute.

For each serving, ladle a generous serving of vegetables and beans. Top with a fish filet and garnish with avocado and fresh cilantro.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.