Pan-seared halibut in corn tortillas with crunchy cabbage slaw, avocado, and a lime crema.
Ingredients flow into bioactive compounds, which flow into evidence-backed outcomes. Hover any node to isolate its lineage, or click to pin it.
Season halibut with cumin, paprika, salt, and pepper.
Heat olive oil in a skillet and cook halibut 3-4 minutes per side until flaky.
Shred cabbage finely and toss with lime juice and a pinch of salt for slaw.
Warm corn tortillas in a dry skillet.
Break halibut into chunks and divide among tortillas.
Top with cabbage slaw and sliced avocado.
Mix Greek yogurt with lime juice for crema and drizzle on top.
Garnish with cilantro and serve.
If the meal's omega-3 sources are plant-based (ALA from walnuts, flax), supplementing EPA/DHA captures the marine forms your body uses directly — ALA conversion is poor (~5%).
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.