Everyone loves a good taco but if you’re monitoring your carb intake or struggling with a food sensitivity, traditional corn or flour tortillas might be out of the nutrition plan. Don’t to worry, though. These naked fish tacos have got your back and will help keep the good times rolling on your next Taco Tuesday!
Ingredients:
- 1 Heart of Romaine Lettuce
- 1 Large tomato, diced
- 1 Cup corn, fresh from ear
- 1 Cup cabbage, chopped
- 2 Fresh salmon fillets
- 2 Tablespoons feta cheese
- Coconut or Extra Virgin Olive Oil
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon onion powder
- 1/4 Teaspoon red pepper flakes
- Black pepper and sea salt
- 1/2 of a fresh lime
Drizzle salmon in oil and lightly season with salt and pepper, then bake at 350° for 10-15 minutes, or until fully cooked.
While the fish bakes, wash Romaine Heart and cut 2-3 stalks of lettuce off and set aside on a plate. Combine corn, cabbage, the remaining seasonings and a small splash of oil in a skillet and cook over a medium heat until cabbage is wilted and tender.
Add cooked fish (removing the skin first, if fish was cooked with skin) into the skillet and use your spatula to break the fish apart and mix together with veggies.
Remove from heat and immediately use the mixture to fill the Romaine stalks, topping with the diced tomato, a squeeze of lime and feta cheese. Makes 2-3 lettuce tacos.
All writing and images copyright © 2015 Rachel Elise Weems Woods
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