The Best Fish or Shrimp Taco's

Fish taco with cabbage and sauce

I have been craving fish and shrimp taco's, and I can make them with lettuce (like my shrimp taco to the left)  but my favorite version uses cabbage, which I never seem to remember to pick up at the store.

This week I made sure to remember it and am planning which night this week we'll get to have them (I want to make sure Mr. American Housewife is home for dinner that night and not working late, as he loves these as much as I do!)

Fish or Shrimp Taco's 

1/4 c olive oil
2 T white vinegar
2 T lime juice
zest from 1 lime  (low carb, leave this out)
1 1/2 t honey  (low carb, use 1 1/2 t Xylitol)
2 garlic cloves, minced
1/2 t cumin
1/2 t chili powder
1 t Old Bay seasoning
1/2 t pepper
1 t hot pepper sauce of your choice
1 pound fish - shrimp (cleaned, tail off), cod, tilipia, etc. 
flour tortillas (low carb - use your favorite low carb tortilla)

Whisk the ingredients for the marinade together, put in a Ziploc Baggy (or whatever you use to marinate) and add the shrimp and/or fish.  Refrigerate at least 6-8 hours, flipping every now and then so it's all covered equally.

While it marinates, make the dressing.

heaping 1/2 c sour cream
heaping 1/2 c mayonnaise
2 T lime juice
1/2 teaspoon each of oregano, dill weed, cumin, chipotle powder and ground or crushed coriander
2 small jalapenos, chopped fine (you can use less if you really hate spicy dressings)
2 t dried cilantro or parsley
1/2 teaspoon sugar  (low carb use 5 drops of sucralose or 1/2 t Splenda, etc.)

Whisk ingredients together and refrigerate until it's serving time.

Grill or broil your fish until flaky and done.  This is usually about 10 minutes.  Serve the sliced fish with sides of the sauce, lettuce, shredded cabbage, diced tomato, guacamole, and extra lime slices if you wish.  Enjoy!

These are photos from when I made them in July

I like to marinate in a ziploc as it's easy to flip and mix
Making the yummy sauce

The fish, sauce and cabbage come together... just right.

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