May 5th is a time to celebrate with some delicious low-carb food
The tradition of Cinco de Mayo has transcended the American culture in recent years and has become as much a part of our lives as many other festive holidays celebrated in the United States replete with fun, fellowship, and, of course, food! And who says that just because you are livin’ la vida low-carb that you can’t enjoy some truly delicious low-carb food on this special day? Thanks to our friends at Low-Carb Connoisseur, we’ve got you covered with a uniquely low-carb recipe for spicy fish tacos. EAT UP!
LOW-CARB SPICY FISH TACOS
1 pound white flaky fish
1/4 cup Olive Oil
1 lime, juiced
1 Tbs ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 low-carb tortillas
Preheat grill to medium-high heat.
Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and serve with the following garnishes:
Sour Cream
Hot Sauce
Green Onions, chopped
Cilantro
Fresh Salsa
ENJOY your Cinco de Mayo!
I love fish tacos! Nothing quite says San Diego to me like fish tacos, endless variations of which seem to be found everywhere from street vendor carts to 4-star restaurants.
I make fish tacos on average once a week. Mine are very similar, but usually include a little crunchy, shredded cabbage, a pinch of shredded sharp cheddar cheese, and a hearty dollop of spicy, cayenne pepper-spiked mayonnaise.