Gluten Free Low Carb Tacos February 18, 2020 15:03
These gluten free tacos come together really fast and are light and filling.
1 head Boston lettuce, or 3 - 4 leaves per person
1 lb ground meat
1 tablespoon Healthy Gourmet Kitchen taco seasoning
1 package grape tomatoes or salsa
optional: chopped cilantro, diced onion, lime juice, sour cream
grated cheddar or other hard cheese
Wash and dry the lettuce leaves. Arrange on plates. Wash and dice tomatoes. Dice onions if using.
Heat 1 tsp olive oil in frying pan over medium heat. Add ground meat and saute until almost done. Add tablespoon taco seasoning. Continue to saute another minute or two or until the meat is no longer pink and is cooked through.
Spoon cooked meat into lettuce "shells" and top with grape tomatoes or salsa, chopped cilantro, diced onion, guacamole, a squeeze of lime juice and grated cheese.
Fish Tacos May 19, 2015 11:47
We love fish tacos, they're simple, fast, travel well and are super healthy. Make with any white fish (cod is currently
a sustainable choice - http://www.seafoodwatch.org/). We top ours with a low fat Asian inspired cole slaw.
1 lb white fish
1 Jar Healthy Gourmet Kitchen Holy Habanero Salsa
1/2 head small green cabbage & 1 carrot OR 1 bag coleslaw mix (cabbage, red cabbage, carrot mix, no dressing)
1/2 red onion, peeled and thinly sliced
1 - 2 serrano or jalapeno peppers
1/2 cup chopped cilantro
1/3 cup lime juice from fresh limes. 3-6 limes depending on size
1/2 - 1 tsp honey
1 - 2 tablespoons olive oil
Pinch of salt
tortilla or wrap of choice (you can use lettuce leaves for gluten/grain free/low carb option)
Place fish in shallow dish and top with salsa turning to coat. Marinate fish for 30 minutes or up to 24 hours.
Wash all produce. Thinly slice cabbage, peel and shred carrot. Peel, quarter and thinly slice onion. Remove stem and seeds from chili pepper of choice (I prefer Serrano, they are slightly hotter but much more flavorful than Jalapeno IMHO). Wash and chop cilantro using stems and leaves. Juice limes.
Whisk lime juice, olive oil, salt and honey in large bowl. Add cabbage, carrots, onion, pepper and cilantro and stir to combine.
This is a great salad to serve along side any meal or eat on it's own.
Heat pan over medium heat. Add tablespoon olive oil. Add fish. Depending on thickness of cod cook for 3-4 minutes then flip and continue to cook for 2 - 3 additional minutes or until done. Cod is done when it flakes easily. Don't over cook.
Place tortilla or wrap on plate. Spoon on 1/4 cup to 1/2 cup fish. Top with Slaw. You can also top with avocado or greek yogurt mixed with cilantro or additional salsa.
These tacos can be made ahead and are great for two days. Keep in airtight glass container.Yum