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My husband has never had fish tacos and I have been craving fish. So we googled for different recipes and found a recipe for 'Baja Tacos'. They looked great. But we have no idea how to follow a recipe. (More so, we use recipes and images as inspiration but never choose to follow them).


So here is our version.
Note: Keto/Gluten Free will depend on the tortillas you use.

Ingredients:
  • Tortillas 12+ (Corn/Flour etc. This is the primary carb and carb count will vary depending on what you use)
  • Finely sliced avocado
  • Chipotle Mayo (we just bought ours from the store)
  • Fish/Shrimp (Your choice. What ever your budget will allow)
  • Chihuahua Cheese (Mexican brand cheese, similar to Queso Fresco)


Seasoning for the fish/Shrimp:

The hubby states he used all equal parts.
  • 1 tsp Celery Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Ground Red Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Ancho Chile Powder 
  • 1 tsp Paprika
  • 1 tsp Pepper


We pan fried the shrimp/fish and used the above seasoning on them. Once they were cooked any left over seasoning from the mix that he made was sprinkled on top. 

For the slaw we used the following:
  • 1 1/2 cups Red Cabbage (Finely shredded)
  • 1/2 cup White onions (Diced)
  • 1 cup Tomatoes (Diced)
  • 1 cup Alfalfa sprouts
  • Cilantro (optional. I hate this stuff but the hubby likes it)
  • Fresh lime juice from 1 lime
Put these into a container, shake the holy hell out of them to mix and then refridgerate.

To make things even more yummy- whatever tortilla you use, spray with oil and pan fry till crispy. I like crunchy things so this always made me happy!


Nutrition facts coming shortly. I am too busy stuffing my face with these bad boys!


Okay- Couldn't wait. I wanted to get these posted. These are AWESOME!!!

Nutritional data below does not include Cilantro or the Chipotle Mayo we used. 

 The Carb count listed is for 2 taco using the measurements above and tortillas that are 10 grams of carbs per tortilla. Please keep in mind that this can be adjusted depending on what tortilla's you use. 




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I say fish instead of listing Cod, Haddock, Tilapia or any other because we all have our budgets and fish is good cooked many different ways.  Granted I stick with my white fish. I got this recipe from a co-worker and it was awesome. But a word of caution: All of the amounts are estimated. I was given a list of items to use without measurements and just put together what looked right. So the description below is more of a guideline but the nutritional facts are based on what is listed below.

The picture does not do this justice!

Ingredients:
  • Juice from 2 fresh limes
  • 1/4 cup olive oil   (Oil should be equal to the amount of juice you get from the lemon)
  • 4 oz tilapia or other white fish
  • Salt and Pepper
  • 1/2 cup Panko-bread crumbs
  • Shredded Coconut  (I used unsweetened)
  • 1/2 cup Almonds (Chopped) ( I used Pecans which added too much 'sweet' likely will try cashews or walnuts next time)
  • Cayenne Pepper - don't hold back


 Directions: 
We used a package of Cod Fillets.
  1. Preheat oven to 450 degrees
  2. Pour fresh lime juice and olive oil into a baking pan
  3. Place tilapia in pan, coat both sides in juice
  4. Sprinkle salt and Pepper on fish. 
  5. Sprinkle panko bread crumbs on to fish
  6. Sprinkle coconut on top of fish
  7. Sprinkle almonds (Can use pecans, walnuts or other kind of nut)
  8. Season with cayenne pepper. (More the better  )
  9. Bake approximately 8-20 minutes. Time depends on the size of the fillet. 
  10. Smaller Fillets 8-12 minutes
  11. Larger Fillets 15-20 minutes


This was for 1 serving. Recipe makes approx 4 servings.

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My Uncle was recently diagnosed with diabetes and his (and My) birthday is tomorrow. I asked him what he wanted for a cake/pie/dessert and I would make it diabetic friendly.  He wanted lemon meringue pie. So.. Here is what I found. This was taken from this website - here.

Please see my notes at the very bottom of the recipe:


Ingredients:
 
Crust: 
  • 1/2 cup ground almonds
  • 1/3 cup(33grams) half or whole pecans
  • 2 Tablespoons melted unsalted butter
  • 1 Tablespoon Splenda
  • 1/4 tsp ground cinnamon


Filling: 
  • 2 whole large eggs
  • 3 large egg yolks
  • 1/2 cup Sugar Substitute
  • 1/2 cup fresh lemon juice 
  • 1 1/2 tsp lemon zest (I used Lemon extract)
  • 3 Tablespoons unsalted butter
  • pinch of salt


Meringue: 
  • 4 Large Egg Whites
  • 1/4 cup Sugar Substitute
  • 1/4 tsp cream of tartar
  • pinch of salt


Instructions:
Preheat oven 350F

Crust: 
  1. In food processes(or magic bullet or coffee grinder) pulse pecans till a mill texture(like the ground almonds)
  2. In small bowl mix all ingredients
  3. Spray 5 individual serving pie pans with cooking spray
  4. Divide crust mixture among pans, about a Tablespoon per pan.
  5. Press down with your finders firmly on the bottom, not sides though like a traditional pie(IF you want it to have crust all up the sides you would have to double crust recipe + add the extra carbs, so that was not happening for me  )
  6. Bake crust at 350F for 8 minutes
  7. Let cool at room temperature while making filling

  Filling:

  1. Add all filling ingredients to a small heavy bottom saucepan. Whisk over MED heat till mixture starts to become thick.
  2. Using a fine mesh strainer, strain the mixture(this gets out all lemon seeds and any cooked egg bits you might have)
  3. Divide filling mixture among the 5 pie pans equally, about 1/4 cup per pie.
  4. Set in fridge to cool at least 1/2 hour.

  
Meringue:
  1. Put egg whites in mixer bowl, add salt.
  2. Mix till frothy.
  3. Add cream of tartar & splenda.
  4. Mix till you have a firm meringue/Stiff peaks, about 2-3 mins.


  
Assembly:

Preheat over to 500F
Divide Meringue equally among the 5 chilled pie's
Spoon on and smooth with small spatula
Bake at 500F for 8 minutes
Let pies cool, then refrigerate
Serve cold



Nutritional Information:
Energy 288 kcal
Carbohydrate, by difference 9.57 g
Sugars, total 1.66 g
Fiber, total dietary 1.91 g
Protein9.84 g

Total lipid (fat)25.68 g

MY NOTES
To ensure that the sweetener wasn't very off-puting ( my uncle hates artificial sweetener) I used the Truvia baking blend which has a combination of Stevia, Erythritol, and Cane Sugar. It requires 1/2 the amount of sugar called for in a recipe. So if a recipe states 1 cup, you would only use 1/2 cup of Truvia.  This unfortunately does raise the carb count a little bit.  

 After tasting the pie, halving the listed sugar in the recipe could be reduced even further as it turned out still very very sweet. My recommendation would be (if using Truvia baking blend)

 Crust: 1/2 Tablespoon
Filling: 1/8 Cup
Meringue: 1 Tablespoon

When doing the meringue I goofed up and just dumped everything into my kitchen aid at once and just whipped the hell out of it. It seemed to be just fine. The recipe states to flatten the meringue but I like peaks. So I shortened the bake time by 1 minute to avoid burning the meringue too much. 

The nutrition detail I have listed below is using the Truvia Baking Blend. 

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