On Feb 12, 8:55*am, Janet Wilder > wrote:
> 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.

I find tilapia a little bland for tacos...that's just me.