This recipe couldn’t be any easier or faster. These little guys have become quite the staple at my table lately. I’m kinda’ addicted.
When I was a kid, I hated seafood. Then, a couple of years ago, something changed. I decided to give those water-dwellers another shot and, low-and-behold, I discovered, I LOVE seafood. I don’t mean I sorta’ have a thing for seafood. I’m quite obsessed… to put it mildly. I dream about lobster, shrimp, salmon, and my all-time favorite, crab! I realize some people don’t eat shellfish, but that’s okay. That just means there’s more for me…and there are plenty of other kinds of fish that everybody should eat. My current favorite salmon recipe can be found here. In my opinion, salmon is the super-est of the superfoods. If you are like I used to be, a fish hater, you really should give this recipe a try. It is SO not fishy. Trust me, I think you’re gonna like it!
Around the time that my new found love affair with seafood began, my husband and I were visiting the coast where fish tacos are on every menu. The restaurant that caught our eye was offering shark tacos. I was intrigued. It was delicious. I was hooked. Yes, the pun was intended but you get my drift. Ha! Okay, I’ll stop and just get on with the recipe…
You can use whatever thin white fish you desire for this dish. Usually I just buy a big pack of frozen, individually wrapped fillets of tilapia. That way I can just take out and thaw the amount that I’m going to use for dinner that night. A bonus is that if you forget to take them out and all of a sudden, it’s dinner time, take out how many you need and stick them in a bowl of hot water. They will be thawed in no time.
How I usually make fish tacos is by using my George Foreman Grill. I don’t know if anyone uses these grills anymore. Every time I go to Goodwill and look in the kitchen gadget section, there are tons of them for sale. If you don’t already have one, that’s a great place to pick one up for a great price. Try to get one that has removable plates. It makes cleanup so easy. You can order the grill I have by clicking here. My grill will only cook enough fish that will serve up to 4 people. If you have a big family then you can get this one here. While I highly recommend cooking it with the grill because it is so fast and tasty that way, you can just cook the fish using this cooking method I describe here. Because it is fish that is quite a bit thinner than chicken breast, you would cut the cooking time to about 10 minutes. Just cook until the fish is white in color and flakes with a fork.
Now we get to the part that makes this recipe SO great! From start to finish, I can whip this up in less than 10 minutes. I’ve waited for a taco at Taco Bell longer than that! It is also healthier than any taco at a food chain and you can buy all of the ingredients at any grocery store. If all that doesn’t make you want to make this meal immediately, I should tell you, it is super cheap and delicious. Once you make this, it will become a staple at your house too. For all my fellow THMers, this is an ‘s’.
This super delicious recipe can be made from start-to-finish in less than 10 minutes with no special ingredients.
- 4 very thin white fish fillets (I use frozen, individually wrapped tilapia)
- seasoning for fish (I use Old Bay and lemon pepper but a bit of taco seasoning would be good too)
- a bag of shredded green cabbage
- low sugar ranch dressing
- hot sauce
- cheddar or Mexican cheese
- 3 gram carb mission tortilla (or make your own wonder wraps)
- any additional topping you like (guacamole, sour cream, tomatoes, cilantro, etc.)
- Step 1 Mix 1/4 cup ranch and 1/2 T hot sauce in medium bowl. Dump shredded cabbbage in mixture and stir until combined. Set aside.
- Step 2 Shred cheese and get any other additional toppings ready.
- Step 3 Heat up George Foreman grill and rinse and pat dry fish fillets. Season both sides fish fillet with seasoning
- Step 4 when grill is ready, place fillets on grill and cook for aprox. 4 min. If doing oven method, preheat oven to 350 and wrap in parchment paper and bake for 10 min. depending on thickness of fish. Check that fish is done by flaking with a fork and should be white in color. While fish is cooking, heat up tortillas in microwave or oven.
- Step 5 Take fish off grill and either flake all up into little pieces or cut in half and place in bottom of tortilla. Layer them with whatever toppings you desire and squeeze a little fresh lime on the top and enjoy! Note: I have two of these tortillas making the net carbs. 6 grams.