I love fish tacos, but thought I could’nt eat them on my low carb diet, then realized all I needed to do was omit the tacos and viola! I simply increased the veggies and served the fish on top of the greens. The richness, textures and flavors of this dish are so satisfying that I don’t miss the tacos at all!
I usually use Mahi Mahi or Swordfish, but didn’t like the Mahi I saw and don’t eat swordfish too often because it has a lot of mercury, so I went with Trader Joe’s Dover Sole and it was delicious. Really, any fish or shellfish you like is fine. I live in a NYC apartment and can’t grill, but if you can, grilled fish or shellfish is my favorite way to eat fish tacos.
Fish “Taco” Salad
1 1/2 pounds fish
Either grill fish, saute it in a pan with a little olive oil or bake at 375 degrees; coat with a little olive oil, salt and peper and cook about 9 minutes.
Small red cabbage, sliced thin on a mandolin or food processor
1 medium red onion, sliced on thinnest blade on a mandolin
1 avocado, small chunks
Handful grape tomatoes, cut in half
2 Kirby cucumbers, sliced on mandolin/food processor
4 radishes, sliced on mandolin/food processor
Chipotle Pepper Sauce
1/2 cup sour cream / greek yogurt/crème fraiche
1/2 cup mayo (You could omit and use only sour cream)
1 canned adobe chipotle pepper with sauce (freeze remaining)
1 small garlic clove
Zest of one lime and juice
2 Tablespoons of tomatoes
Zip all ingredients together with a blender
Toss salad with some pepper sauce to evenly coat. Add more sauce to cooked fish.
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