What are the Benefits of Indoor Cycling?

According to the U.S. Department of Health ".....regular physical activity substantially reduces the risk of coronary disease, stroke, colon cancer, diabetes and high blood pressure.....and helps to control weight, contributes to healthy bones, muscles and joints... reduces symptoms of anxiety and depression..." Need we go on? Cycling is also "low-impact" without the joint stress that you get from "ground-pounding" sports and activities. All good reasons to strap-in/clip-on and RYDE!



Grilled Fish Tacos


Yield: 4 Servings


For the tacos

  • 2 tsp. ground ancho chile powder
  • 1/2 tsp. ground cumin
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt or sea salt, divided
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbs. olive oil
  • 3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
  • 2 dozen 6-inch corn tortillas
  • 2-1/2 cups shredded green cabbage
  • 2-1/2 cups shredded red cabbage
  • 2 tablespoons apple cider vinegar
  • Fresh Salsa

For the sauce

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3 Tbs. minced fresh cilantro
  • Grated zest of 1 lime
  • 1 Tbs. fresh lime juice
  • 4 limes, quartered


  1. Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

  2. In a small bowl, combine the ancho powder, cumin, garlic, ½ teaspoon of the salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

  3. Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

  4. Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

  5. Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

  6. In a large bowl, combine the green and red cabbage with the remaining salt and the vinegar.  Mix to combine.

  7. To assemble the tacos, take 2 tortillas; top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling and serve.

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