On 2/11/2011 11:41 PM, Julie Bove wrote:

> So how do you do the fish for your tacos? Assuming you eat them...


Since we try to avoid carbs here as much as possiblre, here's how I make
them (BTW) this is (almost) how my favorite restaurant *in* Mexico does
them)

I use tilapia. In a large skillet put a tablespoon of EVOO and a
tablespoon of butter. Melt. Place filets in the pan and sprinkle with
cumin, granulated garlic and Mexican oregano. (You can add whatever
other spices you like) Sprinkle with fresh lime juice. Sautee one side,
flip the fish and season the other side the same way.

When done, place some fish in a small tortilla (traditionally it is
small soft corn tortillas, but we use low carb wheat) put a few sprigs
of cilantro on the fish and some shredded cabbage. Sprinkle with more
fresh lime juice and a dollop of Mexican sour cream, regular sour cream
or even (my favorite) thick Greek yogurt) You can add some pico de
gallo or jarred salsa if you are one of those misguided people who
believe everything Mexican has to be hot.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.