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Low Carb Fish “Tacos” Salad

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!

Fish “Taco” Salad

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

Serves Four

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.

 

Salad

Small red cabbage, sliced thin on a mandolin or food processor

1 medium red onion, sliced on thinnest blade on a mandolin

Romaine, chopped

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

Handful cilantro

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

Salt

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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