Thursday, June 2, 2011

Fish Tacos (diet style)

As I try to move away from my southern roots of adding bacon grease and cream to all my dishes, planning dinner has become a bit more challenging. I will say P90X and the diet is doing amazing things in this house, but sometimes I find myself craving anything beef or fried! This Tuesday was one of those days. I could not stop dreaming about fish tacos from Fish City Grill. Of course they are filled with fried catfish and mayo, and wrapped in a not so carb friendly flour tortilla. This is my version of a healthier fish taco and I actually liked it better.

Fish Tacos (diet style)
I started by making a crunchy spicy slaw to go in the tacos. Using a peeler, peel 1 entire carrot into a bowl (ribbons).

You can finely dice if that is easier. Next add 2 finely diced slices of purple onion, chopped cilantro (to taste), 1/2 a head of Napa cabbage, and 1/2 of a diced pepper (i used a yellow bell for color).

Squeeze in the juice of 1/2 a lime and stir. (Save the other half of the lime for the fish) I added a 1/4c of Tarter sauce that bites back (found at Whole Foods, no sugar!!) But you can dress your slaw however you like, remoulade, mayo and sugar, or it is good with just the lime juice. Set slaw in fridge. Next heat 1T of olive oil in skillet over medium heat. I used fresh cod filets, but tilapia or any white fish would work. Salt and Pepper fish to your liking and toss in the skillet.

Fish cooks really quickly, I did mine for 3 minutes on each side. (It's cooked if it flakes in the center when you cut it) Remove fish from skillet, squeeze the other half of your lime over the fish and set aside. We used spinach tortillas (only 15 carbs) and topped them with monterey jack cheese, fish, and slaw. The warm tortillas, with the crunchy cold slaw is sooooo yummy!

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