Fish Taco Salad

One of my favorite meals is fish tacos. There is a local restaurant that has pretty good ones, but the best was definitely down in Galveston, Texas. Nothing like eating fish tacos as you overlook the Gulf of Mexico!

With my limited diet now, it is really easy to get into a rut of making the same two or three dishes every day. At least it is easy for me to do that because I don’t mind eating the same thing several times a week, and it saves me from having to find another recipe with acceptable ingredients.

But last night as I pulled some tilipia fillets out of the fridge, I decided to do something adventurous. After looking through some recipes for inspiration, I settled on trying my own fish tacos.

Since I haven’t found a tortilla or tortilla substitute that works for me, my fish tacos would become a fish taco salad, which works out better for my ketosis diet anyways!

There are three elements to this meal: the fish, the salad, and the salsa.

I made the salsa first so there’d be time for the flavors to meld. This is not a traditional tomato based salsa. The primary ingredients are: peaches, corn, celery, onion. All these items were finely diced (besides the corn). This is what I happened to have on-hand, but you could certainly experiment with other veggies or fruit, such as mangoes or peppers. I added a little olive oil and lemon juice to give it more of a salsa consistency. For seasoning I put in salt, pepper, chili powder, and garlic salt.

For the fish, I decided to just bake it. I put the fillets in a pan with a little lemon juice and butter. I sprinkled the fish with salt, pepper, and chili powder and baked it at 400 deg for 10 minutes. It ended up with a lot of extra liquid in the pan. On the good side, the fish was very moist! However, for my salad I wanted the fish to be on the drier side, so it didn’t get soggy. I drained the excess liquid, shredded the fillets, and put it back in the oven for another 5 minutes. So next time I might not put so much butter or lemon juice on it.

For the salad, I shredded some greens, drizzled the salad with olive oil, and sprinkled some salt and pepper on it.

When the fish was done, I placed it on the lettuce and then added the salsa.

This was definitely one of my all-time favorite meals. The spice was nicely balanced by the sweetness of the corn and peaches. It was very satisfying, and yet not heavy. You could easily scale this up for a larger group or offer several options (fish or chicken, tomato salsa or peach salsa, etc…) for a unique buffet meal.

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