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The Perfect Fish Tacos adapted from Sam Talbot

Posted by in dinner | Comments
The Perfect Fish Tacos adapted from Sam Talbot
 
I recently bought and read The Sweet Life: Diabetes without Boundaries, by Sam Talbot and have to tell you, it’s one of the best cookbooks, (let alone one geared towards people with diabetes), that I’ve ever read. It was instructive, inspiring and it moved me to get into the kitchen to try some recipes.  The first one, since it was almost dinner time, was Fish Tacos. Here’s my step by step tutorial, but be sure to watch the video featuring Sam for his personal effect and to get your mouth watering!

An adaptation of chef Sam Talbot’s fish taco recipe

Ingredients:

The Perfect FishTacos adapted from Sam Talbot
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Recipe type: Dinner
Author: Paul
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 8
If you’ve never tried fish tacos at a restaurant or better yet, made them at home, make plans (visit your market) and try these ASAP. This recipe combines the fresh tastes of a tomato salsa, a citrus cream, and avacado (my favorite) with the crispy texture of tortillas and sliced cabbage. All centered around a light baked or grilled fish.
Ingredients
  • 2 TBS butter
  • 1/4 Cup of Olive oil
  • 2 pounds of skinless cod (you can also use snapper or mahi-mahi)
  • 1/2 cup fresh cilantro
  • 4 cloves chopped garlic
  • salt and pepper to taste
  • flour tortillas, 6 inch (16/2 per person)
  • 1 cup tomato Salsa
  • 1/2 large head thinly sliced cabbage
  • 1/2 cup citrus crema
  • 1 Hass avocado, sliced
Instructions
  1. Preheat oven to 350°F
  2. Place butter and 1/4 cup oil on a baking sheet.
  3. Pop the baking sheet into the oven to melt the butter.
  4. When melted, place the fish onto the sheet and season with the parsley, garlic, cilantro and salt and pepper.
  5. Bake until fish is flakey (about 10 minutes)
  6. Break the fish into chunks for the tortillas.
  7. Grill tortillas over high heat.
  8. Brush the hot tortillas with a little oil.
  9. Assemble tacos to taste with the fish, salsa, cabbage and crema.
  10. Place a slice of avocado or two on top.
Notes

42 grams of carb per serving

Place butter and 1/4 cup oil on a baking sheet.
Pop the baking sheet into the oven to melt the butter.


When melted, place the fish onto the sheet and season with the parsley, garlic, cilantro and salt and pepper.


Bake until fish is flakey (about 10 minutes)


Break the fish into chunks for the tortillas.
Grill tortillas over high heat.


Brush the hot tortillas with a little oil.
Assemble tacos to taste with the fish, salsa, cabbage and crema.


Place a slice of avocado or two on top.


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