In an effort to shed some pounds and satisfy my cravings I’ve tried to incorporate more seafood into meals instead of red meat. Historically I would have used a nice top-sirloin or ground beef for a taco. Still love ’em and I’m certain that when my iron is low is when I crave red meat. That’s when I cook up a steak. All other times I’ll try using seafood. Here’s a quick comparison:
|100 g or 3.5 Ounces of Beef (top sirloin, separable lean and fat, trimmed to 1/8″ fat, choice, pan-fried||313 Calories||28.77g Protein
|100 g or 3.5 Ounces of Tilapia||128 Calories||26.2g Protein|
For me it’s the little choices that are making the difference. I’d cook both the same way (pan fried) and I’d dress them the same too – veg, crema, and something spicy.
These taco’s were simple, easy to make, and customizable for each member of the family. This was a meal where all 4 of us managed sit down without electronics because the building of each taco was conversation in itself.
Child Friendly Grade: 8/10 They liked the crispy fish, they loved the options for soft or hard shells, they got to pick their veg. They wouldn’t combine it all like a proper taco but that’s a whole separate issue of being 5 and 3. Argh.
Time Commitment: Prep 15min / Cook 20min / Plate 0min
Calories for 4 mini boats like in the picture: 330 Calories
- Tilapia (100g per person)
- 1 egg yolk
- 4 tbsp panko or bread crumbs + 1tsp of salt + any spice you like
- 2 tsp veg or canola oil
- taco vehicle (hard shells, soft wraps, or my new fav. mini boats)
- crema (greek yogurt & lime juice)
- whatever veg toppings (I used grilled onions and baton’s of cucumber)
- hot stuff (I found some sriracha-mayo in the grocery store last week, it’s been going on everything I eat)
- Slice the fish into easy to eat strips
- coat with beaten egg yolk and then coat in breadcrumb & spice mixture
- heat your oil in a pan and once it’s medium hot add the coated fish and cook 3-5mins each side (depending on thickness of fish)
- Once all the fish is cooked, I will sauté veg so it picks up some spice and the leftover bits of crumb mixture which adds texture
I’ve tried tilapia and haddock for fish tacos, but I’d be interested to know what kind of fish you’re trying and how it holds up?