Recipe: Low-Carb Fish Taco (Plus Review of BlueWater Seafoods)

gluten free fish taco with salsa

I was recently approached by BlueWater Seafoods to review their new gluten free frozen fish.

I’m finding that I am getting more and more emails from companies asking me to look at their products and though I am thrilled to be asked, not everything I’m asked to try do I accept.

Before I accepted I shopped the frozen fish aisles of my local grocery stores to see what is now available. Surprisingly I found NO gluten free labeled frozen fish packages.

Now, you can find plain, individually frozen fish but I was looking for prepackaged seasoned flavoured fish fillets.

BlueWater sent me a coupon for free fish to try and also sent 3 gift bags to give away to my readers.

bluewater seafoods grill fillets

I decided to pickup 2 different grill fillets, one lemon herb and the other classic grill.

My only concern with the classic grill tilapia was the list of ingredients.

The word modified was listed 2 different times as well as some words I cannot pronounce. While the fish is labelled gluten free, I do not normally eat modified corn starch or modified milk ingredients.

While I tend to pick up fresh or unflavoured frozen fish I do understand that people can be uncomfortable cooking fish so buying a prepackaged product is preferable.

Each box contained 2 small servings of fish and found I needed 2 boxes to feed my husband and I supper.

The fish is easy to cook, just baking in a 400 degree oven for 20-30 minutes is all that is required.

How did I use these frozen fish fillets?

I made low carb fish tacos with avocado cream and mango salsa.

Recipe: Low-Carb Fish Tacos with Avocado Cream and Mango Salsa

Preheat oven to 400 degrees.

Remove fish fillets from freezer and bake in oven for 20 minutes.

Mango jalapeño salsa

1 jalapeño finely chopped
2 cups mango, finely chopped
1/2 cup cilantro, finely chopped
1/2 lime, juiced
1 red pepper, finely chopped
1 shallot, finely chopped

Add all ingredients to a small bowl and mix.

Avocado Cream

Zest from 1 lime
Juice from a while lime
1/4 cup sour cream
1 avocado

Mash avocado in a small bowl.

Add the rest of the ingredients and stir well til smooth.

Fish Tacos

2 packages BlueWater Grill Fillets
1 large iceberg lettuce, leaves separated

Place 2 Tbsp of avocado cream on bottom third of a large lettuce leaf.

Top with a baked fillet.

Top the fish with 2 Tbsp of mango salsa.

Wrap lettuce leaf around the fish and eat!

This made 2 servings, with avocado cream and salsa leftover. You could easily bake 1-2 more servings of fish, and have enough cream and salsa for 2 more.

gluten-free fish taco with mango salsa

gluten free fish taco with mango salsa

Enter here:

3 winners will be announced on March 3rd.

a Rafflecopter giveaway

For more info on BlueWater Seafoods Gluten-Free options, click here.

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