Something is fishy around here.

When changing the way we eat, at times it takes us to be more creative.  Being I am unable to eat wheat or corn.  Coming up with ways to prepare a simple taco can be a challenge.  Okay, there are a ton of recipes with the iceberg lettuce leaf.  I have done that and it is crispy and delicious.  But I wanted to be a little more creative.  I was easily inspired by Maria Emmerich with her recipe for taco shells that were pretty much made out of cheese.  Wow….I thought to myself, duh!!   So I had to digest just how I was going to do this.  So what I came up with is turning a simple muffin tin pan upside down on a cookie sheet.  I cut out 12 pieces of parchment paper and placed 1 piece of provolone cheese on each piece of paper and laid them over the hump of each upside down muffin pan.  I tried this out with only a few at a time.  Turn the oven on to 375

I was easily inspired by Maria Emmerich with her recipe for taco shells that were pretty much made out of cheese.  Wow….I thought to myself, duh!!   So I had to digest just how I was going to do this.  So what I came up with is turning a simple muffin tin pan upside down on a cookie sheet.  I cut out 12 pieces of parchment paper and placed 1 piece of provolone cheese on each piece of paper and laid them over the hump of each upside down muffin pan.  I tried this out with only a few at a time.  Turn the oven on to 375

So what I came up with is turning a simple muffin tin pan upside down on a cookie sheet.  I cut out 12 pieces of parchment paper and placed 1 piece of provolone cheese on each piece of paper and laid them over the hump of each upside down muffin pan.  I tried this out with only a few at a time.  Turn the oven on to 375  and place in oven for about 12-15 minutes.  Keep an eye on them.  The cheese will melt and slide down the cup, that is what you want.

Take them out of the oven when browned and carefully peel away the parchment paper.  Place the cheese cup on a tray to cool.

Prepare your fish, I used cod and seasoned with salt, pepper, chipotle pepper and sauteed in butter on the stove.

I cut up about 1/4 of a head of cabbage into bite size pieces.

I pulled together a little dressing to polish these tacos off with.  1 cup of mayonnaise, 3 T of lime juice, 1/4 cup cilantro, 1/2 tsp  apple cider vinegar,  1 jalapeno chopped and seeded,  salt and pepper to taste

Ready to plate:

Place cheese cup on the plate, add your fish and cabbage and top with your dressing.

They are very good and easy to make.  You will be surprised.

Fish taco (cups)

 

 

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