For the past couple decades, nutrient timing has been a staple in weight maintenance, and sports performance nutrition. Whether it’s timing to take your protein shake immediately after your work-out, or refusing to eat past 9pm out of fear of weight gain, there have been many strategies people have used to absorb those nutrients, and see the results they want.

But in the long run, does it really matter?

Recent data, as proposed by Brian St. Pierre at Precision Nutrition, has stated that “The total amount of protein and carbohydrate you eat, over the course of the day, is more important for body composition and performance than nutrient timing stages.”

Although nutrient timing can help with performance, or those of you exercising multiple times a day, questions of “How much are you eating? How are you eating? Why are you eating? What are you eating? And are you eating nutrient-dense foods in the proper proportions? Are much more important than “When are you eating?”

For a table of where you fall on the spectrum in regards to nutrient timing check this out!

Fish Tacos

Makes 8 Servings

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

Directions

  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Nutrition Information

Calories: 409kcal Total Fat: 18.8g Cholesterol: 58mg Sodium: 407mg Total Carbs: 43g Dietary Fiber: 4.9g Protein: 17.3g