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INGREDIENTS: 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish 2 medium limes, halved 1 medium garlic clove, finely chopped 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 2 tablespoons vegetable oil, plus more for oiling the grill grates Kosher salt Freshly ground black pepper 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced 1/2 medium red onion, thinly sliced 1/4 cup coarsely chopped fresh cilantro 6 to 8 soft (6-inch) corn tortillas Sliced avocado, for garnish (optional) Guacamole, for garnish (optional, see above) Salsa, for garnish (optional, see above) Sour cream, for garnish (optional) Hot sauce, for garnish (optional) Method: 1 Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas. 2 Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside. 3 Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish. 4 Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. 5 Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate. 6 Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Ellen Cooper Personal Trainer

FIT College North Brisbane

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SPECIAL MEMBERS BENEFIT, 30% off MASSAGES at Inline Physio,call them today to book your Massage PH 32896122 Show them your access card for proof of membership :)

Virtual classes! Whilst you can never replace a real life instructor, we understand that life is busy. Virtual classes give members more choices. Come down and try one of our classes today! Not a member? Ask about our free 3 day trials.

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Rise and shine! Functional mobility class is on at 7am with PT Ellen. 💪🏻🔥

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Becoming a member of Snap Fitness will cost you less then your daily coffee! Private message us now for more information or pop into the club. #SnapNation

Here’s Exactly How Exercise—Or Lack of It—Affects Aging Muscles. This Just Might Change Your Life

An interesting read from our personal trainer Ellen.

Happy Mother's Day to all our wonderful members! We hope you have a beautiful day.

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Sunday’s Group Fitness Timetable 8:00am RPM Spin 9:15am Body Pump Virtual 10:30am Virtual Sh’bam 4:00pm Yoga Fit Virtual 6:00pm Virtual Body Balance Why not come in and try out a Group Fitness Class tomorrow?

Spokes

Step into Spokes & grab a coffee and get in this wonderful Mother's Day hamper, p.s there is also a 1 months FREE membership for our club Samford Snap Fitness in there 😉

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Saturday’s Group Fitness Timetable 5:00am Body Pump Virtual 8:15am Pump with Emily 9:30am Step with Emily 10:30am Yoga with Jai 3:00pm Body Pump Virtual Why not come in and try out a Group Fitness Class tomorrow?