Do you love fish tacos?
I got too much fish out of the freezer the other day and we were sick of eating it fried (as yummy as it is), so we decided to try making fish tacos! Kent, who didn’t used to like fish, is really coming around! It started with Joe taking him to a good restaurant near Detroit where he first had fish tacos (they were on the way to a Red Wings game, but we don’t mention them around here these days), and he’s gotten better from there. So I had leftover Tilapia to use up, and although it may sound odd to you (the word “fish” with the word “tacos”), trust me, it’s good, and sooooo easy!
Easy Low-Carb Fish Tacos
- Any fish you prefer. Here’s where to find a safe source of seafood online if you don’t have a good local source.
- Olive oil, ghee, or tallow for frying.
- Taco seasoning
- Make your own tortillas or sometimes I’ll buy these.
- Fresh lime juice to squeeze on top.
- Whatever you like on your tacos: sour cream, salsa, lettuce, tomato, cheese, etc.
Cut fish into bite-sized pieces. Fry on medium heat in your healthy fat of choice. Sprinkle on some taco seasoning (however much your family likes – I go easy since a couple of the kids freak out if it’s too spicy), and keep stirring it around until it’s done. Before serving, squeeze some fresh lime juice on top.
Serve on tortillas with whatever you like on your tacos: sour cream, salsa, lettuce, tomato, cheese, etc. I prefer these without a tortilla for a low-carb meal, or sometimes I’ll eat it over rice with extra lime juice, yum!
Isn’t that super easy? (Of course mine didn’t look as pretty as the picture above, but I’ll bet they tasted better with all this real food!)
Have you ever made fish tacos? How do you make yours?
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photo: sifu renka