WoW whats not to love...Low Carb High Protien
Vibrant fresh zingy and zesty taco-less taco, I guess a salad, a dish for those of us who really do want to eat that stuffed taco shell but our figures do not allow us to! High protein, very low carb and packed with super goodness a really feel good meal that won't leave you missing the taco! Whats great about ditching the carb loaded taco is that you get to have double the filling, a winner dinner!
Prep time 7 minutes / Cooking time 7 minutes
Ingredients
(serves 2)
400g naturally smoked haddock or cod
1 glug of olive oil or coconut oil
2 just set boiled eggs
1 fresh jalapeno sliced
2 tomatoes finely diced
1/2 mango finely diced
1 spring onion finely sliced
1 lime juiced
1 tbsp chopped coriander
1 bunch kale roughly chopped
Jalapeno Yogurt
1 fresh jalapeno finely diced
2 tbsp sour yogurt
Sea salt and white pepper
First heat your skillet or griddle medium hot add the oil and then the fish, sear the fish for approx 3 minutes each side, don't be tempted to turn the fish until it is cooked half way, you can tell this by the colour change on the side of the fish fillet the bottom half will be white while the top half will be opaque. Once cooked take off the heat
Meanwhile bring a pan of water to a boil, season with sea salt and drop in the two eggs, set your timer for 6 minutes 20 seconds for a just set yolk.
Next throw the kale in with the fish to cook for the last few minutes. In a bowl mix the finely diced tomatoes, mango, spring onion, coriander and lime juice, season with sea salt and a pinch of white pepper and reserve to one side.
Mix all the jalapeno yogurt ingredients together and place on your serving board or in a side dish, then layer up your taco filling salad starting with the kale, then the fish and finish off with the salsa. A extra squeeze of lime is always welcome to finish off the dish.
No comments:
Post a Comment