Well, the latest update is that we are back to a very strict low sodium diet. After a couple years of Derrick feeling great, we are back to more sever symptoms. We are tapering back salt again, and will be eating <1,000mg per day. As you know, this can be a challenge, but honestly is way easier then having Derrick feeling sick.
Many changes have happened since I last posted. First of all, I had a baby. BOOM. Two boys are now underfoot. And we bought a house (last year, but STILL!) so I’m sure you will be getting some house project posts as I attempt to make-over the house. Turns out it takes me a LONG time to decorate since I haven’t even finish one spot and we’ve been there for over a year. Whoops.
So, I cooked this up the other day and Derrick liked it so much that I made it a second time for the week. You will likely want to serve this with the Mango Salsa that was posted previously – I’m telling you it is super good with that extra kick.
- 2 tbsp lime juice
- 2 tbsp olive oil
- 3 tbsp minced cilantro
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 2 cloves minced garlic
- 3-4 pieces froze tilapia (300mg for 4)
- For the Avocado Cream Sauce
- 1 avocado, pitted and smashed
- 1/2 cup plain greek yogurt (82.5mg)
- 1 clove garlic, minced
- Juice of one lime + zest
- Marinade the fish by combining the lime juice, olive oil, cilantro, garlic and spices into a shallow bowl or bag. Toss to mix and refrigerate for 30 minutes.
- In a separate bowl, add the ingredients for the Avocado Cream Sauce and blend using an immersion blender.
- Add olive oil to pan over medium heat. Add the fish and ALL the marinade to the pan. Turn once (as Annie suggests) or many times while dicing up the fish for the tacos (which is what I did). I also let mine get crispy because, for heaven's sake, those crisps are good. Your internal temp should reach 145F.
- We assembled these with the Trader Joe's white corn tortillas. The trick here is to fry them first in a little bit of oil - it makes ALL THE DIFFERENCE folks.