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What kind of fish are you using?
I don't restrict sodium, but I probably should. I love salt entirely too much! I take l-lysine to offset arginine, but I would absolutely use alsosalt. I'll look for it next time I go grocery shopping.Originally Posted by Larry H
Munchy Do you restrict sodium? The only reason I ask is I see you wan't to increase your potassium. I am using a salt substitute for cooking called "AlsoSalt" It is sodium free and the only substitute I have ever found that tastes like salt and has no metallic after taste. It is Potassium and L-lysine so would help with your potassium levels. Fish tacos with spinach sounds great. I love fish and spinach.What kind of fish are you using?
To make the tartar sauce, mix two tablespoons of light mayo, a squeeze of lemon juice, some cracked black pepper, and either relish or chopped pickles. I've been using spicy pickles from a Philadelphia co-op for this.
Then, pan sear 3-4 oz of any white fish (I always have frozen tilapia filets on hand). You can use cajun seasoning, adobo, salt and pepper or whatever you'd like on the fish. One at a time in a dry pan, heat each side of two corn tortillas until pliable.
Top each warm tortilla with 1/2 of your tartar sauce, then top with shredded cabbage, any lettuce, or spinach. Optional toppings include cilantro and pickled jalapeno, which make the tacos for me. Then top with fish, roll and devour.
PIC HERE and it's only 270 calories for both tacos!