|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Grilled Fish Tacos|
|Contributed by: Darla Quail||Added: Sep 21, 2008 at 07:47 PM|
My husband was so sad about having to give up some of his favorite mexican food (especially his tacos) I just knew I needed to come up with something. I had heard of fish taco's before but couldn't find any 'safe' recipes for it so I was left to my own devices. I think we have a winner here. This Recipe serves two perfectly. Easily Doubled to serve 4.
How to make it:
- 1 zucchini, cut in to half moons
- 2 small or 1 large onion(s), quartered
- 1 Tablespoon olive oil
- 1/2 of 1 Lime's juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon cumin
- 1 teaspoon sea salt
- 2 cod fillets
- 4 corn tortillas
- 1/2 of an avocado, cut into thin slices
- 1/4 to 1/2 cup shredded Manchago cheese (Spanish cheese made from Sheep's Milk - If you can't find it omit it)
- 2 to 4 Tablespoons fat-free or light sour cream, if desired
- Lime wedges, if desired
- In a large bowl, mix together the veggies, oil, lime juice, onion powder, garlic powder, salt and 1/2 teaspoon of the cumin.
- Put veggies on skewers or in a grill bowl.
- Reserve the dressing that was left at the bottom of the mixing bowl.
- Cook on grill turning occasionally until tender.
- With paper towels pat fish dry, pour the reserved dressing from the vegetables over the fish and sprinkle with the remaining 1/4 teaspoon cumin.
- Place on sheet of foil and put on the grill.
- Cook fish 3 to 5 minutes on each side, flipping only once.
- In a skillet, heat canola cooking spray or 1 teaspoon of olive oil.
- Warm tortillas individually for 1 or 2 minutes each.
- To assemble taco's, flake fish into bite size or smaller pieces. Layer fish, vegetables, avocado and cheese in the center of the tortillas. Serve with sour cream and lime wedges to be squeezed over the taco's, if desired.