Hello everyone, I know I've been skimpy on the posts these days and I sure miss cooking, but these braces are slowing my culinary creativity way down! I'm better this month. I can eat the following recipe for Fish Tacos. I simply love the combination of the mild lime flavor with the fish and the tomato and cabbage slaw. It is satisfying and so very light.
Fish Tacos
Halve, pit and slice the avocado.
Serve fish, slaw and avocado with a lime slice! You can also serve with rice, and kidney beans on the side. But I like it without. Yum, refreshing and filling.
*You can add a tortilla, but it adds salt and fat and carbs. Fill the tortillas with the fish, avocado, slaw and serve with lime wedges.
Fish Tacos
- 1/4 of a napa cabbage, thinly sliced (about 1 1/2 cups)
- 1 medium tomato chopped very small
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1 lime, plus wedges for serving
- 1 tablespoon honey or agave nectar
- 1/4 cup mayo
- Kosher salt
- 12 tortillas/taco shells (OPTIONAL)
- 3/4 cup all-purpose flour
- 1/2 teaspoon chili powder
- Freshly ground pepper
- 1 1/4 pounds skinless fish fillet, cut into 2 inch pieces (I usually buy what is fresh & available)
- 1 Hass avocado
- 1/2 cup fresh salsa
Toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
To cook fish, mix flour and chili powder, dredge fish. Use a parchment packet to cook on the grill or in the oven with lime and cilantro for about 7-10 minutes. Season with salt. Note you can also pan fry the fish, but it does add some fat.
Halve, pit and slice the avocado.
Serve fish, slaw and avocado with a lime slice! You can also serve with rice, and kidney beans on the side. But I like it without. Yum, refreshing and filling.
*You can add a tortilla, but it adds salt and fat and carbs. Fill the tortillas with the fish, avocado, slaw and serve with lime wedges.
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