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.
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Eating Well Part 3: helpful books

There are so many books available now about cancer, but quite frankly I don’t want to spend my time reading about it. I had a moment a few months ago when I wondered whether I had been missing out by avoiding them, and so ordered a whole stack online. Most of them were returned or sent to the charity shop.

The two books that stayed are actually cookbooks, but ones that offer quite a bit of background nutritional information. There are only a couple of recipes in each that appeal to me and suit how I’m eating right now, but obviously tastes differ, and I think they are worth a look as it’s easy to dip in and out of them without getting bogged down in unnecessary detail too. Both incorporate what I would consider a more ‘complementary’ nutritional therapy-type perspective in a way that is still accessible and I would hope wouldn’t completely freak out a dietitian.

cookbooks1

The first is called Nourish by Christine Bailey. Christine is an experienced nutritional therapist who also does a lot of work in healthy recipe development, and she’s produced this book in conjunction with the Penny Brohn Cancer Centre in Bristol. The nutrition section in this book is fairly concise, but I think it makes a nice starting point.

The second is The Living Well With Cancer Cookbook by Fran Warde & Catherine Zabilowicz, produced in conjunction with the cancer charity Maggie’s. This goes into a bit more detail and had some snippets I hadn’t come across. I found this a really informative and somehow reassuring read. I also liked the way it acknowledged that there are some more ‘out there’ approaches, but that these may have their downsides or require specialist support.

What books have you found useful?