Lose the Vacation Weight-No Shell-Fish Taco Salad

Perhaps the longest recipe title so far, but it explains it all. I gained two and a half pounds on vacation and lost half of it on my first full day back. Getting right back on the wagon is the only way to do it. I have to break myself of sugar craving since desserts are my downfall and I certainly ate plenty of yummy treats while I was away.

One strategy is that I bought many kinds of fruits right when I got home, cherries, cantaloupe, mangos, raspberries and blue berries to help wean me off processed sugar with natural sugar. I have to be carful not too eat too much fruit since it too has calories, but it does a good job to make me forget cakes, tarts, cookies and puddings.

The other strategy is to eat filling, crunchy, full flavored foods. This salad satisfies all those things and Russ likes it as well. – This will make four servings

Half a head of green cabbage- shredded

3 green onions chopped

Big handful of chopped cilantro

3 T. red wine vinegar

3 packets of Splenda

2 T. lime juice

Salt & pepper

Mix all these things together and set aside. This will be the base of your “Taco Salad”

Four 4 oz. pieces of codfish or any other white fish

Wondra – best flour for coating fish

Salt and Pepper

Pam

Mix a ¼ cup of Wondra in a small bag with lots of salt and pepper. Put the pieces of fish in the bag one at a time and shake it around until the fish is coated.

Heat a non-stick fry pan on high and spray with Pam. Add the fish to the pan and cook on one side for two minutes until browned. Spray the top of the fish with Pam and flip it over cooking it another two minutes. If you are using Cod and it is a thick piece of fish turn the fish a quarter turn and brown the sides for about 30 seconds each side.

Toppings for the Salad

Chopped Avocado

Pica De Gallo

Quesso Fresco

Put the cabbage mixture on a plate, lay a piece of fish on top and sprinkle with avocado, salsa and cheese.