Fish Tacos

I've posted about making fish tacos before, but that was because I wanted to share how I make cilantro-lime coleslaw, which tastes great on fish tacos. But tonight, I want to post my recipe for the fish in fish tacos. It's not really a recipe I guess, but just how I make them. You can be really flexible.

Ingredients:

• 2 lbs. mild tasting fish 
• 1/2 stick butter, melted and divided
• Coarse Kosher salt
• Coarse-ground black pepper
• Old Bay or Cajun seasoning
• 1/2 lime

You can use any kind of mild tasting fish. I've used haddock, tilapia, and cod. I usually buy frozen and then thaw the fish out by running each filet under cool tap water. Then I lay them on paper towels to dry.

Heat the oven to 425*F. While the oven heats, line a large cookie sheet with foil. Cut fish filets into smaller pieces to fit tacos. I usually cut each fish filet into four pieces.

Lay fish on the foil-lined cookie sheet in a single layer. Drizzle half of the melted butter over all the fish. Then sprinkle generously with seasoning. I like to use Kosher salt, coarse-ground black pepper, and either Cajun seasoning or Old Bay.

Place fish in preheated oven and bake for about 12-15 minutes, until it is cooked through and easily flakes with a fork. Remove from oven and drizzle with remaining melted butter. Squeeze half of a lime over the fish.

Serve with in warm corn tortillas and whatever fillings you like!

Cinco de Mayo Low-Carb Taco Pizza

Cinco de Mayo is a great excuse to eat Mexican food!! Or, at least Mexican-inspired food. Or (my favorite), Tex-Mex food. Heh. (I grew up in San Antonio!!)

This Cinco de Mayo, I made taco salad. It was "keto style" but absolutely delicious and we were definitely not deprived. All I do is make taco meat, add all the "toppings," but just leave out the tortilla chips (or tortilla shells, whatever!), beans, and/or rice (we do not miss it at all!).

I made lots of taco salad. Lots. Ahem, too much. 

So, I wanted to do something with the leftover taco stuff so we wouldn't have to eat the same exact taco salad 3 times in a row (it was delicious, but, dinner, lunch...and then dinner again? LOL)

First of all, I preheated my oven to 425*F, and used this low-carb pizza crust recipe. (My go-to recipe!) 

I rolled the crust out between two sheets of parchment paper, then removed the top sheet. After pricking the dough with a fork, and sprinkling it generously with garlic salt, I used a pizza paddle to transfer the crust with the bottom sheet of parchment paper to the preheated pizza stone in my oven, and baked it for about 8 minutes, checking on it half-way and puncturing any bubbles with a fork.

Then I added the toppings. I used my leftover taco meat mixed with 1/2 a jar of Pace picante sauce to make it more....well, "saucy." I spread that over my (already) baked low-carb pizza crust.  Then I added shredded cheeses: Cheddar, Mozzarella, and Parmesan. (No measurements--just eyeball it!)

I baked it for about 5 more minutes, until top cheeses were melted. 

After removing it from the oven, I allowed it to sit and cool for about 5 minutes. Then I added fresh toppings (because this was a "taco" pizza!): lettuce, chopped tomatoes, sliced green onion, sliced  jalapenos, etc.  Use whatever you love for tacos. I would have added fresh chopped cilantro, but I didn't have any. 

I drizzled it with thinned-out sour cream because we all love sour cream! (Just whisk in a little cold water to sour cream until it is at a "drizzling" consistency!)

As usual, 2 slices of pizza made with low-carb crust filled me up. If it were "regular" crust, I could eat at least half of an entire pizza! LOL

Creamy Cilantro-Lime Coleslaw

Another Lenten Friday, and I am making fish tacos! This is one of my family's favorite dishes, and they taste so good with my creamy cilantro-lime coleslaw. We love to put other goodies in our fish tacos too, but they would taste perfectly fine if the only addition were this coleslaw!

Ingredients:

½ bag green & purple coleslaw mix

¼ cup diced purple onion

2 jalapeno peppers, diced

½ cup chopped cilantro

1 TBSP mayonnaise

½ cup sour cream

Juice from 1 lime

Salt and pepper, to taste

Directions:

Whisk mayonnaise, sour cream, lime juice, salt, and pepper until smooth. Stir in all other ingredients. Taste and adjust salt and pepper to your liking. 

Chill for 1-2 hours (or more) before serving.

Tastes great in fish tacos!!!

Our favorite additions for fish tacos (besides coleslaw):

Diced tomatoes

Sliced jalapenos

Diced purple onion

Sour cream, thinned with a little cold water

Cojito cheese

Sliced avocado