#65 fish tacos

Two very important things must be said about these tacos before proceeding.  First of all, the delicious corn tortillas were hand-made by yours truly with my recently arrived shipment of MASECA corn flour that my brother so lovingly brought me over!  So much joy!  And secondly, they’re the first official meal of my Clean Detox Plan with Dr. Oz – for those of you who aren’t up to date, here’s more on that.  This means they are a cleansing food that will only do you good…win-win!  Although some might shun the sweet berry sauce, trust me, it adds a delicious tangy kick that the otherwise simple fish needs!  I highly recommend trying it out, as the combination of flavors were surprisingly delicious.

For the Salsa

  • 1/2 cup of blueberries
  • 1/4 cup of raspberries
  • juice of 1 lemon
  • Salt & pepper to taste

Place all the ingredients in a small food-processor and blend well.  If using frozen berries (like I did), be sure to thaw them and drain their excess water, otherwise you’ll have an extremely runny sauce.  Granted this can be prepared in a small bowl for a chunkier salsa version, I decided on the smooth & runny version.  Set aside.

For the Tacos

  • 2 teaspoons of olive oil
  • 4 fish fillets, such as Alaska Pollock or Tilapia
  • Salt & pepper to taste
  • 6 large leaves of green lettuce
  • 1/2 cup shredded red cabbage or carrots
  • 6 corn tortillas

Cook the fish fillets in a grilling pan in the olive oil, gently breaking up into bits as it cooks thoroughly.  Add salt & pepper to taste.  If you prefer the fish meat to remain soft & juicy, cook for about 5 minutes.  If you’d like the meat more on the toasty side (as I do!) cook a bit longer to taste.

To serve, place the warm corn tortillas on a plate and set one piece of green lettuce on top.  Top each lettuce leave with a fish portion, sprinkle with the shredded cabbage or carrots and finish off with some salsa.  Serve with a wedge of lemon on the side.  Enjoy two or three, they’re so good!

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