Vegan

Cilantro Lime Fish Tacos

When I first met my husband, he wooed me with tacos. He knew the path to my heart.

Fish tacos have become my top choice. White flaky fish such as wild caught cod. I have used halibut in the past. A bit spendy but worth it.

We love spicy, and I don’t hold back when I make fish tacos. If you favor a milder taco, you can eliminate the jalapeño. I can’t tolerate corn, and most flour tortillas contain soybean oil; therefore, we use fresh romaine. Works just as well, even the crunch is there. Healthy fats from the fish and avocado are great for the body.

This recipe is easy and quick. Let’s get to it!

Ingredients


1 lb wild caught cod fillet

1 tsp light tasting olive oil or garlic infused olive oil

3 cloves of garlic

1/2 - 1 jalapeno pepper, slice, remove seeds for less heat

1 chopped poblano

1 chopped red pepper

1/2 cup of fresh cilantro

2 limes

Salt and pepper or CampMIX to taste

1-2 avocados, sliced

Directions

In a food processor add garlic, jalapeño, red pepper, poblano, cilantro, salt and pepper, and squeeze of lime. Your chops and slices don’t need to be perfect because they are all going in the food processor, they just need to fit. Once chopped put them to the side.

In a skillet, I use cast iron, heat olive oil. Add fish. Sprinkle on salt and pepper. Squeeze half a lime on the fillet. Cook fish on near high heat.

Cook the fish until it’s flaking and falling apart. I add the pepper/cilantro mixture and another squeeze of lime. Sauté over medium heat for 5-7 minutes. Mix everything well. Taste. Season or add more lime.

The aroma of garlic and spices is intoxicating. Add avocado slices and/or Jalapeño or a green chili sauce/salsa. Avocado smash would also work. I posted the quick recipe on my Instagram and Facebook page.

Messy and delicious! Enjoy!

Products used in this recipe



Spicy Hummus - Cannellini Beans

Most associate hummus with garbanzo beans, I use cannellini. For whatever reason, my digestive system favors them over any other white bean. And avocado. I know. Travesty. But who am I to argue? 

Hummus is the universal food.
Dips. Wraps. Burgers.
Perfect substitute for mayo which I discovered while making a salmon salad  --  think tuna fish sandwich. 
That's for my next recipe.

My spicy hummus recipe is quick and easy. Four ingredients. Less than ten minutes. Cost is low. Why buy premade? You know who made it and when. You know the ingredients.

You don't have to use garlic infused olive oil but it does amplify the flavors. And really why not?

Drain the beans. 

I use my little food chopper.  

Puree setting. 

Always. Always. Always taste. 

Everyone's palette is different. We love spicy but others may not. We love garlic but others may want to ease back on it. My goal is to set a foundation and people make the recipe their own.

My husband loves broccoli and red pepper slices or with pita bread. I eat it alongside my salmon filet with a spinach salad. The options are endless.

Ingredients

1 can of cannellini beans

2 tablespoons of garlic infused olive oil

1 tablespoon of Mrs. Renfro's Green Salsa

1/2 - 1 tablespoon of CampMix (garlic, onion, black pepper, salt, celery salt, and white pepper)

Instructions

In the food processor add the beans, oil, salsa, and seasonings. Puree setting until all is blended. Taste. Add more salsa or seasonings if so desired. 

Use immediately or refrigerate.  

Boom!

Done!

It's not zero carbs but it's also not horrid carbs. I could think of worse carbs to consume. 

This recipe is soy-free. Vegetarian-friendly. Low-cholesterol food. High in protein, magnesium, and fiber.  

Products used in this recipe

CampMIX