In the vein of once again trying to make recipes that are heart healthy and still quite tasty, I give you lettuce wraps.  I know it sounds boring but wait till you taste them.  I also am trying to get my son to branch out and eat more fish.  Though I know he doesn't like rubs, you can go heavy on this one or light.  In the pictures I went heavy but I should have shown the one I made for the boy, it was very light with the rub.  Now, this is really good also with melted butter and garlic to finish the recipe but since it is "heart healthy, I have left it out.  You can, when it comes out of the oven, melt a half tablespoon of butter, a squeeze of lemon and a quarter teaspoon of fresh garlic and pour this over the filets before you tear them up.  I have put in the option for salt at the end of the recipe but once you put the salsa over this and wrap it in the lettuce, you will never miss the salt.  You get some heat from the rub and the salsa but also a sweetness from the mango and the avocado adds the creaminess.  If you add another vegetable on the side, you have a complete meal.  I just want to say that you don't have to stick with Cod, just about any fish will do.  I choose cod because for the simple fact my son will eat it.  He will also eat Swai, Tilapia and Salmon.  Another word here too, you don't have to use a rub (though it is quite tasty), you can always just sprinkle on some of the ingredients such as the chili powder and garlic.
Serves 2


Recipe:

  • 2 Cod Fillets
  • 2 limes, juiced
  • 2 TBSP Olive or Coconut Oil
  • Lettuce (for wrapping-Green Leaf, Red Leaf, Bibb or Endive)
  • 1/2 Avocado, sliced

  • Salsa
              1 cup thin sliced Red Cabbage, diced
              1 Mango, diced
              2 TBSP Cilantro, diced
              2 TBSP Red Onion, diced
              4 oz Cherry Tomatoes, diced
              1 1/2 tsp Jalapeño, diced
              1 Lime
Rub
  • 1 tsp Paprika
  • 2 tsp dried Parsley
  • 3/4 tsp dried Oregano
  • 2 tsp Garlic powder
  • 1/2 tsp Cumin
  • 1 tsp Pepper
  • 1 1/2 tsp Chili powder
  • 1/2 tsp dried Sweet Basil


  • Optional:  1/2 tsp Salt


Wash and pat dry the fillets, lightly rub with the oil and use the juice of one lime for both fillets.  Lightly rub the fillets with the rub.
Let sit for a minimum of 30 minutes

Preheat oven to 450 F (230 C or Gas Mark 8)

Dice up the vegi's and fruit (make it small) for the salsa (can be made a day ahead)
Wash the lettuce and tear it into taco sized pieces

Prep a cookie sheet.  I lined my with parchment paper and lightly sprayed with coconut oil.

Bake for 12-15 minutes.

Using a fork, break up the fish.  Add some to a strip of the lettuce, top with salsa and avocado, roll and enjoy.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using Caloriecount.com. Based on a 4 oz Cod fillet per person and no salsa. Calories can be reduced by omitting the avocado.
 
 
TACOS, I love tacos.  Here's the thing, almost every Monday we have ground beef and I am always having to come up with new ways to eat it, make it and sometimes look at it.  Why every Monday? I want my son to start the week off in a positive way.  His favorite meal, ground beef with taco seasoning, raw carrots, applesauce and jello.  That's it.  We were talking this last Monday over this meal and he said "You know when I come home on College break, this is the meal that I'm gonna want".  I got all teary eyed just thinking about him going off to college.  Then almost broke down crying when I realized it is only 4 years away.  Man, I just got all teary eyed again writing this. 
Anyway, Tacos.  My favorite taco seasoning has flour in it so I had to come up with my own seasoning. Then of course they came out with one but then they decided to charge 4 times more for it then the regular. They could have just replaced the flour with cornstarch and charged the same thing but hey that's me.  I'm going to stick with mine because in the long run it is only pennies to make.  Ha.  
Serves: 5 (two tacos each)



Recipe:



Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch

Place into a container and shake together, store for up to 1 month (can store in the refrigerator) 


Tacos

1 lb ground Beef
4 Green onions, diced
1 cup Cabbage, chopped
1/4 cup Radish, chopped
Gluten Free Corn Tortillas 

Optional
Sour Cream
Avocado
Cheese
Hot Sauce


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone
On a Flat pan heat the corn tortillas until lightly brown on each side, you still want them pliable so that you can fold them.  You can add a little olive oil to the pan when heating
Assemble tacos
Consume


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com, based on two tacos.