Friday 7.1.2022


Friday 7.1.2022

Push Press + Push Jerk
5 Sets:

2 Push Press + 2 Push Jerk

“Keg Toss”
For Time:

42 Russian Kettlebell Swings (72/53)
21 Push Press (95/65)
30 Russian Kettlebell Swings
15 Push Press
18 Russian Kettlebell Swings
9 Push Press

Recipe of the Week:
Want to try some amazing fish tacos? Try out this recipe at home! Cajun White Fish Tacos With Easy Remoulade.

Ingredients for 6 hearty tacos
1 1/4 lb white fish filets (I used halibut)
1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)
spray avocado oil
2 tablespoons (vegan) butter (OPTIONAL)
2 cups pickled cabbage
Quick Remoulade (to further reduce calories, replace with pico de gallo)
5 tablespoons olive oil mayo
1 1/2 tablespoons horseradish (or more/less to taste)
3 tablespoons capers (SUB: sweet relish or finely chopped pickles)
2 tablespoons Dijon
1 tablespoon hot sauce
1 1/2 tablespoon low sodium The Fit Cook Cajun seasoning (or low sodium cajun seasoning)

Step 1
Prepare the pickled cabbage. Place in the fridge to set.

Step 2
Lightly spray white fish with oil then rub low sodium cajun seasoning all over it.

Step 3
Set a carbon steel pan on medium high heat. Once hot, spray with oil then add the white fish. Sear on one side for 4 – 6 minutes, then flip to cook/sear the other side. Once the fish has almost finished cooking, add butter to the pan to melt, then continually baste the fish until it is cooked through. Set aside and flake.

Step 4
In a bowl, mix together the ingredients for the remoulade.

Step 5
Clean the carbon steel pan, then place on the high heat. Once hot, lightly spray with oil then add the corn tortillas to sear and cook fro no more than 1 minute person side. Place the tortillas in a warm, clean kitchen towel to stay warm and malleable.

Step 6
Build the taco – cabbage, fish, remoulade and pico de gallo or guacamole if desired.