READY FOR A NEW TASTING TACO?

This is one of my favorite tacos any time of the year but especially summer. It is so light and refreshing and the flavors are so different than regular tacos .. I hope you enjoy them as much as we do!

ISLAND BREEZE TACOS WITH LIME CREMA

Ingredients

• 8 low carb soft taco shells or wraps
• 6 catfish tilapia orange roughy or any white fish filet of choice thawed and fried. I like to use a fish called Hake as it is also wonderful in these tacos.
• 3 cups of finely shredded lettuce
• 1 cup diced red bell pepper
• 1 cup of green onions chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro or parsley (I like the cilantro)
• 2 cups shredded Mexican or cheddar cheese
• 2 cups of mandarin oranges drained and chopped into pieces
• For the crema:
• 1 cup of sour cream
• 1 cup of real mayo
• Juice and zest from one lime
• 3 tablespoons Orange Marmalade Jam
• 1 tablespoon cilantro or parsley chopped
• 1/4 teaspoon Caribbean Jerk seasoning or cayenne pepper
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Directions

• Saute fish filets in 3 tablespoons oil approximately 4 minutes per side or until fish filets will flake with fork and done in middle. Do not over cook the fish or it will be rubbery. When fish is completely cool, flake with fork and put in bowl.
• Get all your other filling ingredients in separate bowls to make taco assembly easy.
• Fill taco shells with your ingredients and add some crema.
• Garnish plate with lime wedge and serve with your favorite rice. (I like to use a tropical rice)
• For the crema:
• Add all the crema ingredients together and mix well. Let the crema set for 30 minutes or more to let flavors blend together. Mix again before serving and spoon onto tacos. Yield: serves 4
  
  Notes: I like to also use small pieces of battered fish when I want more crunch to my taco. Whatever way you go they are a hit!
• I like to serve these tacos with a tropical rice which consists of white or brown rice with green onions, red bell pepper, diced, small pineapple chunks and some sliced almonds.
• These tacos work very well with chicken and pork as well as thinly sliced beef.