๐ช๐ถ๐น๐ฑ ๐๐ผ๐ฑ & ๐๐ต๐ถ๐น๐ฒ๐ฎ๐ป ๐ฆ๐ฒ๐ฎ ๐๐ฎ๐๐ ๐ง๐ฎ๐ฐ๐ผ๐
The NY Strip Steak of Seafood Tacos
Why this Mix? Because wild cod is nearly pure protein and Chilean sea bass has quite a bit of fat Mixed together they have the ๐ฝ๐ฟ๐ผ๐๐ฒ๐ถ๐ป/๐ณ๐ฎ๐ ๐ฝ๐ฟ๐ผ๐ณ๐ถ๐น๐ฒ ๐๐ถ๐บ๐ถ๐น๐ฎ๐ฟ ๐๐ผ ๐ฎ ๐ก๐ฌ ๐ฆ๐๐ฟ๐ถ๐ฝ ๐๐๐ฒ๐ฎ๐ธ.
At 30g protein per taco and about 400 calories each, these tacos are amazing no matter if you're trying to build muscle or lose fat.
๐๐ฒ๐ฟ๐ฒ'๐ ๐ต๐ผ๐ ๐๐ผ ๐บ๐ฎ๐ธ๐ฒ ๐๐ต๐ฒ๐บ ๐ถ๐ป < ๐ฎ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐:
1) Buy your Chilean sea bass and wild cod from Costco (or elsewhere if you donโt mind paying more)
2) Place the wet fish on paper towels to dehydrate it. Lightly coat all sides of each piece with salt, pepper and garlic powder
3) Add 1-2 tsp extra virgin olive oil to a small pan with a medium high flame and cook all sides to golden brown
4) While fish cooks, add 1 tbsp of bacon grease or olive oil to a second pan on high heat and spread it around. Drop a raw tortilla in the pan (we prefer Siete brand) and quickly soak one side of the tortilla before flipping. Let cook for about 60-90 seconds until bubbles emerge, then flip to finish cooking the original downside before removing
5) When all sides are golden brown, remove fish and let it sit for several minutes while the center continues to cook under its own heat
6) Slice jalapeรฑos while fish rests
7) Cut up fish, add to tortillas alongside sliced jalapeรฑos and Trader Joe's Crunchy Chili Onion Oil if you're feeling fancy!