Feast. Olé!

I love Mexican food. Like, love to the nth degree. There are two big problems with Mexican, however. (1) It's a carb fest - tortillas, rice, beans, etc. Oy. (2) It's difficult to make a balanced meal with Mexican food. Serious veggie lackage.

:Last night I tried two new recipes that totally wowed me. It wasn't exactly low carb because the menu still included tortillas. But it was reasonably healthy, included veggies, and allowed me to indulge in all those wonderful Mexican flavors I adore,

Spicy Fish Tacos with Avocado-Yogurt Sauce

Get the recipe HERE

Cheesy Chipotle Cauliflower Casserole
Get the recipe HERE

The tacos. Fish fillets seasoned with chipotle powder, cumin, paprika, and lime...then fried and stuffed into crunchy corn taco shells. Topped with a to-die-for sauce made with avocado, yogurt, lime juice, and cilantro. Plus crunchy cabbage and strips of radish.

The cauliflower casserole. Cauliflower puréed with chipotles, garlic, and yogurt*.  Then smothered with roasted salsa verde** and cheese and baked until it is melty gooey amazeness. Served topped with sour cream (or yogurt).

*The original recipe made the cauliflower purée with butter, cream, and cheese. I subbed Greek yogurt. Also, instead of baking it with sour cream, I served it with yogurt for a tangy cool contrast. I left out the tomatoes, too.
**The blogger recommends World Table brand roasted salsa verde, available at WalMart. It is SO GOOD. Robust and full of flavor and not too hot.

And.....the nutrition info...

2 tacos with 1 oz. fish in each, topped with about 1 T. sauce and veggies
Calories: 263
Carbs: 18
Fat: 14
Protein: 17

About 1 heaping cup of the cauliflower casserole (using Greek yogurt instead of butter and cream and with slightly less cheese than the recipe called for)
Calories: 196
Carbs: 10
Fat: 13
Protein: 11

Meal totals
Calories: 458
Carbs: 28
Fat: 27
Protein: 28

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