We had fish tacos with lettuce wraps instead of taco shells. So good! Check this out:
Cilantro-Lime Vinaigrette
adapted from Our Best Bites
Ingredients:
- 1/4 c. fresh lime juice (about 2-3 juicy limes)
- 1/4 c. white wine vinegar or rice vinegar
- 4-5 cloves garlic
- 1/2 tsp. Kosher or sea salt
- 2 tsp. sugar
- 1 c. canola oil
- 1/2 c. roughly chopped cilantro, stems removed
Creamy Lime-Cilantro Dressing (Green Sauce)
adapted from Our Best Bites
Ingredients:
- 1 pack (1oz) Ranch Dressing Mix*
- 1C mayonnaise (I don't like mayo to begin with, but I especially don't like low-fat. So I just use canola mayonnaise, which is more heart-healthy than veggie-oil mayo)
- 1/2 C milk
- 1 lime (about 2T)
- 2 cloves garlic, roughly chopped
- 1/2 C roughly chopped cilantro
- 1/4 C green salsa
- hot sauce
Some green salsas are super-hot, so be sure you find one you like before mixing up a whole of this stuff.
To make the dressing, combine the mayonnaise, buttermilk, and 1 tablespoon of mix. Blend well and serve over your favorite salad. Chill a few hours or overnight to allow thickening.
Grilled Fish Tacos
adapted from Our Best Bites
Ingredients:
- Cilantro-Lime Vinaigrette above
- 2 fillets mild white fish (we used tilapia)
- Iceberg (or other large-leaf) lettuce for wraps, in place of tortillas
- Toppings: Green Sauce above, Salsa, Pico de gallo, guacamole, cabbage (cole slaw mix), cotija cheese (this is a soft, crumbly Mexican cheese, like feta, but tastes more like a mild mozzarella), lime wedges for drizzling and salt for seasoning.
Serve the fish flaked or in whole pieces, and top as you wish!
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Ingredients:
- 7 saltine crackers (use gluten-free, if necessary)
- 2 tablespoons garlic salt
- 2 tablespoons onion powder
- 3/4 cup dry minced parsley flakes
- 1/4 cup dry minced onion
- 1 tablespoon dry dillweed
- 2 tablespoons garlic powder
- 1 cup mayonnaise
- 1 cup buttermilk
Store this dry mix in a container with a tight-fitting lid at room temperature for up to 1 year.
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The Verdict: Thumbs up all around! We ate ourselves silly on this one. The only thing to watch out for is the amount of Green Sauce you use, since it has the full-fat mayo. We're excited to try this again with corn tortillas once we add grains back into our diet. (The link to the vinaigrette has some tips for lightly cooking the tortillas to make them flexible enough for all the fillings.)
Definitely give it a try!
Peace,
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