If you’re looking for ideas to make some simple changes to your nutrition and menu choices, here’s another great one. Lunch today. In fact we eat this one often. We’ve been experimenting with low carb (but not no-carb) as well as going free of corn and wheat. That leaves limited choices if you like wraps and burritos but we’re willing to try something new. And we’re glad we did!
So here’s the Uli Nalu take on fish tacos on Bibb lettuce leaves. The key to any good fish taco (in my humble opinion) is the sauce. In fact, it’s the sauce that really makes just about any low carb or keto meal. It’s hard to spruce up vegetables and meat if you’re going free of rice, bread ‘n beans but I’m here to tell you, this one is a winner and it’s because of the amazing baja flavor.
The beauty of this sauce is that: 1) it’s ridiculously easy to make; 2) it’s delicious and in fact we’ve had feedback that kids love…this….stuff; 3) it’s completely homemade and you know exactly what’s in it; and 4) it’s full of healthy fats, prebiotics, herbs and of course, egg yolks.
If you’re one of those, “I can’t possibly give up my bread and wraps!”, just know that the bibb lettuce wraps are way better than you might think. This particular meal included the Trader Joes pre-bagged broccoli, kale, and radicchio slaw for garnish but normally we would have just chopped up some red cabbage which is traditional (at least in the California fish tacos I’ve tried). Also we always broil our fish and don’t cover it in breading. Just good fresh lime juice and cayenne pepper for taste.
Here we go…. Start with making home made mayo which takes 5 minutes. This recipe makes enough sauce for about one meal. We usually double or triple it so we can make the baja sauce plus some other sauces like our smokey steak sauce or just plain mayonaise for things like tuna and egg salad.
- 1 egg yolk
- 1 tsp mustard powder, juice of 1 fresh squeezed lemon, salt and black pepper to taste
- mix above ingredients well in blender or with immersion blender and then slowly drizzle oil in until mixture gets to correct thickness.
We use MCT oil especially if we are going to add a lot of other strong flavors. You can also try bacon fat (for a “baconaise”), olive oil, macadamia oil, or our favorite, avocado oil, for home made sauces that you want just plain to enjoy the taste of the oil. Avocado mayonaise has a pretty amazing flavor all on its own and you may not want to spoil that with other ingredients.
[Please realize that if you’re using bacon fat, you need to choose a very high quality, grass fed, organic bacon. I’ll save you the PETA posts but know that meat sources for pork, beef, and chicken like Polyface Farms makes a huge difference in both your quality of life and digestion as well as the quality of life of the animals you end up consuming.]
For the Baja sauce which will take another 5-10 minutes:
- 1 part sour cream (we love this brand and it’s available at Whole Foods)
- 1 part home made mayonnaise you just made
- 2 or 3 cloves garlic
- the juice of one fresh squeezed lime
- 1/2 cup chopped cilantro
- cayenne to taste
- sweetener of choice to taste (organic raw honey is a great choice but we use this because it’s basically zero on the glycemic index to keep our meal keto)
Mix all sauce ingredients well in a blender or with an immersion blender and allow flavors to settle for about an hour. Works well on just about anything including scrambled eggs, quesadillas, enchiladas, steak sauce, etc.
From there all you have to do is broil your white fish, place on lettuce wraps, top with greens or cabbage and cheese and then finally, the coup de grace, the baja sauce.
Total time if you have the sauce pre-made is about 15 minutes too broil fish and build your creations.