Fish Taco Salad

Do you have people in your family that don't like fish? Some fish can have a really strong odor and taste and cod is one of those, but these fishes are delightful when cooked just the right way. Lucky for me, I found a man who shares my love for all things seafood, so when a good sale comes around we'll pounce on it. For the month of January The Fresh Market has cod for $6.99/lb on Saturdays. I'll get a couple of fillets and freeze them since cod holds up well in the freezer. The one thing you should remember about cod is to always thaw it under refrigeration.

Ok, so time for the recipe. Get everything together:
1/4 cup veggie oil
1 tbsp lemon juice (fake stuff has no carbs)
2 tbsp taco seasoning (may need more depending on taste)
1 1/2 lbs cod or other white fish

Mix the first 3 ingredients together in a shallow dish. Cut up the cod into large pieces and add it to your liquid mix. Go do something for an hour.

Come back and dump your mix into a non-stick skillet. Fry your fish until it's nice and flaky. Don't over cook it. Remove it from the pan with a slotted spoon.

Prepare a bowl or plate with your favorite salad mix. A lot of people like to use a cabbage base with fish tacos and cabbage has 1.3gms of carbs per leaf, but 0.6gms of that is fiber, so enjoy if you want to! Add your fish to your salad base and top however you want, watching your carbs. I like lots of cheese and sour cream if we have it in the house.

Now if I can just find a carb free margarita recipe that actually tastes good. I will find one!