Mexican Fish Tacos
Leaner Tip: Substitute corn tortillas with romaine lettuce to reduce the recipe by ~85 calories per serving size.
Mexican Fish Tacos
Yield:
2
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
This is my low carb version of Mexican inspired fish tacos.
Ingredients
- 1 cup of shredded purple cabbage
- 8 tsp of salsa
- 4 tsp of lime juice
- 5 tsp of hot sauce
Instructions
- Preheat the oven to 400F(204C).
- Loosely wrap fish in parchment paper and place on baking sheet.
- Bake for 10-12 min and set aside.
- Cut romaine lettuce into 5-6″ pieces. You should have about 8 lettuce taco shells total
- Evenly distribute the cabbage, cooked fish, diced tomatoes, sliced avocados, salsa, lime juice, and hot sauce.
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