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Grilled Fish Tacos, French Fries, Grilled Corn, Cucumber-Lime Water, Raspberry Clusters

Prep Time 5 hours
Cook Time 50 minutes
Servings 2
Calories 845kcal

Ingredients

Raspberry Chocolate Protein Clusters

  • 1 cup Raspberries fresh
  • 2 TBSP Greek yogurt
  • 1 scoop Protein powder pea protein suggested
  • 3.5 oz Dark chocolate bar chopped Sugar-free

Cucumber-Lime Water

  • 16 oz Water
  • 8 slices Cucumber
  • 2 wedges Lime

Air Fryer Fries

  • 2 medium Russet potatoes cut into sticks
  • 1 TBSP Extra-virgin olive oil
  • 1/4 tsp Salt divided
  • Black pepper
  • Ketchup low sodium

Fish Tacos

  • 8 oz Tilapia filets
  • ¼ tsp Ground cumin
  • pinch Cayenne pepper
  • Black pepper
  • 1 tsp Extra-virgin olive oil
  • 4 Soft taco shells
  • ⅓ cup Radish sliced
  • ¼ cup Fresh cilantro
  • 2 wedges Lime

Grilled Corn

  • 2 ears Corn on the cob shucked
  • 1 tsp Extra-virgin olive oil
  • Black pepper to taste

Watermelon

  • 2 slices Watermelon
US Customary - Metric

Instructions

  • Prepare all the ingredients as listed above.
  • Brian Johnson's Raspberry Clusters: Line a small baking sheet or plate with foil or parchment paper.
  • In a medium bowl, combine the fresh raspberries, Greek yogurt, and Protein Powder. Gently mix until the raspberries are evenly coated. Using an ice cream scoop or large spoon, divide the mixture into one cluster per portion and place them onto the prepared baking sheet. Freeze until the clusters are completely firm, about 2-3 hours or overnight.
  • Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.
  • Using a large spoon, dip each frozen cluster into the melted chocolate, working quickly to coat them completely. The chocolate will harden quickly but if the clusters are melting into the chocolate, they need to be frozen longer.
  • Return the coated clusters to the lined baking sheet and freeze again until the chocolate is fully set, about 20-30 minutes.
  • Prepare cucumber-lime water: Mix cucumber slices, lime wedges, and water. Chill before serving.
  • Preheat the grill or grill pan over medium heat. Preheat the air fryer to 400°F (205°C).
  • Prepare air fryer fries: Toss potatoes with olive oil, 1/3 of the salt, and black pepper. Air fry for 20-25 minutes, shaking halfway through, until golden and crisp. Serve with ketchup.
  • Season the tilapia with cumin, cayenne, 1/3 of the salt, and black pepper. Drizzle with olive oil.
  • Grill the corn on all sides until nicely charred and tender. Spread with oil, remaining salt and pepper.
  • Grill the fish to an internal temperature of 145°F (63°C). Cut into pieces.
  • Prepare tacos: Warm taco shells on the grill if desired. Fill taco shells with fish, radish, and cilantro.
  • Serve the tacos with fries, ketchup, grilled corn, watermelon, cucumber-lime water, and raspberry clusters.

Nutrition

Calories: 845kcal | Carbohydrates: 110g | Protein: 50g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 507mg | Potassium: 2208mg | Fiber: 13g | Sugar: 33g | Vitamin A: 2028IU | Vitamin C: 62mg | Calcium: 196mg | Iron: 8mg