The
Daily
Fix
Rest
Fish Tacos with Avocado Lime Cilantro Sauce
The Method and Meaning of True Science
Rest day
Grilled white fish nestled in crisp lettuce and topped with crunchy cabbage, carrots, and a creamy avocado lime sauce.
In early May 2024, Greg Glassman hosted a group of friends for tacos and an informal presentation of what science is, and the problems with the science of today.
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
For the Fish:
6 oz white fish fillets (cod, tilapia, or mahi-mahi)
1 Tbsp butter
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp chili powder
1 Tbsp lime juice
Salt and pepper, to taste
For the Avocado Lime Sauce:
½ avocado
2 Tbsp cilantro, chopped
1 Tbsp lime juice
2 Tbsp sour cream (or Greek yogurt)
1 clove garlic, minced
Salt and pepper, to taste
For the Tacos:
Large romaine or butter lettuce leaves (for wraps)
¼ cup red cabbage, thinly sliced
¼ cup carrot, julienned or shredded
1 Tbsp scallions, chopped
½ fresh jalapeño, thinly sliced (for garnish)
Macronutrients
Protein: 37g
Fat: 29g
Carbs: 20g
Preparation
Prepare the fish: Preheat your oven to 374F (190C). Rinse the cod under cold water and pat it dry with paper towels. Place the fish on a prepared baking sheet. In a small bowl, mix the butter (1 Tbsp), ground cumin (½ tsp), smoked paprika (½ tsp), garlic powder (½ tsp), chili powder (½ tsp), salt and black pepper. Brush the mixture evenly over both sides of the cod, ensuring it is fully coated. Squeeze lime juice (1 Tbsp) over the fillets.
Bake the fish in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Remove from the oven and set aside.
Make the avocado lime sauce: Prepare the sauce while the fish is baking. Scoop the ½ avocado into a blender or food processor. Add the chopped cilantro (2 Tbsp), lime juice (1 Tbsp), sour cream (2 Tbsp), minced garlic (1 clove), salt, and pepper until smooth and creamy. Taste and adjust salt or lime juice if needed.
Assemble the lettuce tacos: Lay out lettuce leaves as taco shells. Fill each with portions of the cooked fish. Top each wrap with a dollop of the avocado lime sauce. Sprinkle with sliced red cabbage (½ cup), shredded carrots (½ cup), and chopped scallions (1 Tbsp).
Garnish and serve: Garnish with fresh jalapeño slices. Serve with lime wedges on the side.
Greg centered the talk around explaining the basics of the scientific process of turning observations into measurements, developing models to predict future measurements, and validating the models through their predictive strength.
Physician and scientist, Dr. Richard Johnson, joined the discussion, citing examples of the dangers of consensus, and how incorrect assumptions can easily be perpetuated.
The implications of treating for personal health versus treating for public health was examined, particularly in regards to the response to COVID. The talk concluded with a discussion of the importance of maintaining public trust in science, and the need for transparency and rigorous scientific methods.
MONDAY 250217