Recipe: low carb fish tacos

This is an amended version of a Nigella recipe to make it slightly simpler to make and also lower carb by swapping tortillas for lettuce boats (you can find the original in her book Simply Nigella and online here, which I suspect is even more delicious).

It’s a great way to make white fish more interesting and makes for a tasty lunch or light supper, especially in the summer.

 

fishtacos

Serves 2

Ingredients

2 fillets of firm white fish (e.g. cod or haddock), skinned

1/2 tsp ground cumin

1/4 tsp paprika

1/2 tsp flaked sea salt

1 small clove of garlic, crushed or finely grated

1 tbsp olive oil

1 ripe avocado, sliced

2 tbsp mayonnaise

1 little gem or mini romaine lettuce, separated into individual leaves

half a red onion, thinly sliced into half moons

juice of one lime

small handful of coriander, chopped

Method

  1. Preheat the oven to 200 C fan. Put the sliced red onion and lime juice in a bowl to marinate.
  2. Mix together the olive oil, spices, garlic and salt. Place the fish in a roasting dish or tin, and spoon the mixture evenly over the fish fillets.
  3. Bake the fish for 8-10 minutes (depending size), until opaque and cooked through.
  4. You can either serve the fish, avocado, onions, leaves, mayo and coriander in separate dishes for people to assemble or put a selection of each on a plate.
  5. To assemble a ‘taco’, spread a little mayo in a lettuce leaf, add some fish, slices of avocado, a few slices of marinated onion and a sprinkle of coriander.

Recipe: raspberry smoothie

Usually I tend to have eggs for breakfast, but for days when I just don’t fancy them I’ve come up with this raspberry smoothie. Generally I find smoothies are too high in sugar and not very filling, but this one includes lots of ingredients rich in fibre, protein and healthy fats to keep you full. Raspberries are relatively low in sugar, and provide a range of antioxidants such as ellagic acid alongside fibre (source).

I like using frozen raspberries as it somehow seems a shame to blend up fresh ones. This recipe would also work with blueberries or mixed berries.

raspberrysmoothie

Serves 1

Ingredients

  • handful of frozen raspberries
  • 1 tbsp almond butter
  • 1 tbsp chia seeds or ground flax seeds
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
  • xylitol (or sweetener of choice) – 1 tsp or to taste
  • 150-200ml almond or coconut milk

Method

Add everything to a Nutribullet or blender and blitz until smooth. Taste and add more sweetener if needed.