I found this recipe on with Rachael Ray today and except for 1 ingredient it looked IP friendly - and a great way to get the veggies in. Of course I'd forgo the tortilla wraps.
Anyone have any idea for a substitute for the Greek yogurt. Maybe an IP Packet of something??
Mediterranean Fish Tacos - minus the taco :-)
Ingredients
3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions
Heat grill pan over medium high heat or preheat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
Greek yogourt is thicker than plain yogourt, more dense. Take a sieve and line it with a clean cloth, put the yogourt and let the excess liquid drain for a few hours.
I found this recipe on with Rachael Ray today and except for 1 ingredient it looked IP friendly - and a great way to get the veggies in. Of course I'd forgo the tortilla wraps.
Anyone have any idea for a substitute for the Greek yogurt. Maybe an IP Packet of something??
Mediterranean Fish Tacos - minus the taco :-)
Ingredients
1 cup Greek yogurt
.
I can think of no substitute. This is a 4 serving recipe (roughly) so, at 1/4 cup yogurt sauce each you would get 1.25g carb and 2 added fat to your day.
1 Ounce of skim milk is 2g carbs. Also, it is less fat than 1tsp of olive oil.
I would use it. I would not use my skim milk in the morning. I would still use my olive oil. AND, the nice thing about the sauce, you don't have to eat or use all of the sauce for each serving. You can make it according to recipe and just use enough to get the taste and not the impact (which is little for this diet).
You would be fine with this.
TIP:
use cabbage cups/leaves or lettuce leaves as your taco shells. Make up a rice or couscous with cauliflower and you'll have a nice meal!
Last edited by showgirlaz; 01-20-2011 at 02:56 PM.
Reason: added tip
I found this recipe on with Rachael Ray today and except for 1 ingredient it looked IP friendly - and a great way to get the veggies in. Of course I'd forgo the tortilla wraps.
Anyone have any idea for a substitute for the Greek yogurt. Maybe an IP Packet of something??
Mediterranean Fish Tacos - minus the taco :-)
Ingredients
3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions
Heat grill pan over medium high heat or preheat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
What about silken tofu in the blender with a lil lemon juice or vinegar? Has the right texture for sure!
I've used sour cream, low-fat sour cream, creme freche, yogurt and greek yogurt interchangeably in many recipes. There are distinct differences, but in many recipes they work equally well (I don't know if any are IP-friendly though).
Calling all creative chefs
