Wednesday, July 27, 2016

Fruity Fish Tacos

     The word Taco brings a universal smile to all, it's the great equalizer among humanity.  Doesn't matter what kind, what's in it, or where it's's all good man!  One of my favorites...who am I kidding...they are all my favorite, what I'm trying to say is that today I will be talking about Fruity Fish Tacos...#nuffsaid.  I have made these into a healthy indulgence, and you will want to find out all my tricks so that you can start planning your next Taco Tuesday takeover.

23.5oz drained Dole Pineapple Chunks (or use fresh if you are good at dicing Pineapple)
1 seeded Jalapeno, diced
1/4-1/2 cup diced Purple Onion, depending on taste
1-2 large ripe diced Peaches, depending on taste
Diced Red Bell Pepper, depending on taste (use a half or a whole)
3oz fresh Blackberries, sliced if preferred
Cilantro Leaves as desired depending on taste, I used a whole bunch
Juice of one Lime
Dash Garlic Powder
Dash Onion Powder
Pink Himalayan Salt to taste ( can sub with Regular or Lite Salt)
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1.5 pounds Tilapia Filets
1/3 cup flour
1-2 Tablespoons Extra Virgin Olive Oil
Dash Garlic Powder
Dash Onion Powder
Dash Salt
Dash Pepper
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Low Carb Tortilla Shells (I like Xtreme Wellness from Walmart, or Mama Lupe, or LaTortilla Factory)
Angel Hair Shredded Cabbage

     Mix first set of ingredients and store in fridge til ready to use, preferably a day or two before use in order to give the flavors a chance to marry.  Meanwhile, when ready to prepare Fish, lightly dust each side of Filet and lay in skillet with heated EVOO and season with Garlic Powder, Onion Powder, Salt and Pepper and cook til golden brown on each side.  When ready to serve, plate Low Carb Tortilla Shell and top with shredded Cabbage, fried Fish, and garnish with Fruit Salsa.  Enjoy  :)

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