This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
If you’re a frequent reader of my recipes, you’ll know that I can’t do without my low-carb tortillas. In my second month of writing posts for this site, I reviewed and compared six brands of low-carb tortillas. Actually it was five brands, because two of the options were from Mission®! My go-to tortillas these days are the Mission Carb Balance Whole Wheat Tortillas – so when I was asked to create a recipe with the soft taco version of my favorite brand I couldn’t refuse!
I don’t know about you, but over the holidays my low carb plan starts to slide. Treats become more frequent, exercise goes down, and in general I’m way less careful. My New Year’s resolution is to get back on track, and make much better choices. I think it’s so important to look at what you’ve been eating recently and see how you can do better! So I’ll definitely be looking to lose that holiday weight gain.
So let’s talk carbohydrates for a second. Per tortilla they contain 19 grams of carbs, but 15 grams of that is fiber – so they are only 4g net each! Plus, that’s a lot of fiber per tortilla – and we all need fiber! These tortillas really are a great balance between great taste and keeping true to your way of eating! Now that we’re at the start of 2018, we all need to think about how we can maintain our low carb diets – and I think that Mission Carb Balance Tortillas are a great way to start big resolutions, without sacrificing taste or quality!
I use low carb tortillas in SO many ways – you only have to search the word “tortilla” on this blog to see how many! Low carb chips, quesadillas, tostadas, and more! They really are perfect for so many of your favorite meals, and I’ve lost count of the times where I’ve stuffed tortillas with leftovers for a quick meal or snack! I’ve also served them to my non-low-carb-diet friends and family: my low-carb lasagna is a great example. Everyone loves it, and no one misses the high-carb pasta.
To show off the bold flavor of these tortillas, I decided to stuff them with marinated fish, red cabbage slaw and an amazing avocado crema. There are lots of components to this recipe, but don’t let that put you off! The crema can be made in advance, and you can save time if you buy pre-shredded cabbage. So let’s get started!
For the crema, combine the following in a food processor: one ripe avocado, sour cream, fresh cilantro, lime juice, salt and pepper. Blend until smooth, then check for seasoning and add more if required.
Spoon the crema into a bowl, then cover and store in the fridge until needed. BTW you probably won’t need all of it, so only half the total amount is included in the total carb count. Keep the rest and use it on beef, chicken, shrimp or pretty much anything!
To make the marinade for the fish, add the following to a bowl: olive oil, paprika, ground cumin, onion powder, and dried oregano. Cut the fish into chunks (I’ve used tilapia, here – but any firm fish would work well), then add it to the marinade. Cover and leave for at least 30 minutes.
To prepare the slaw, cut some red cabbage into slices, cut some English cucumber into sticks, and finely chop some green onions. I haven’t given quantities here and they’re not included in the nutritional data – because everyone will want different amounts!
When you’re ready to start cooking, preheat the oven to 425F. Transfer the pieces of fish onto a lined baking sheet, and discard any remaining marinade. Season the fish with salt and pepper, then roast for around 10 minutes or until the fish has cooked through.
Meanwhile, you’ll need to decide whether you want hard or soft tacos! To make hard tacos, drape the tortillas over the bars of your oven grill racks until they are crispy. See this post for the full instructions. Load up the hard taco shells with the slaw and cooked fish, then finish with the avocado crema.
For soft tacos, heat the tortillas in the microwave for 30 seconds (they always taste better when they’re warm!), then stuff them with all the goodies!
- 1 ripe avocado
- ¼ cup sour cream
- ½ cup fresh cilantro
- 1 tsp lime juice
- salt and pepper
- 4 tbs olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 lb firm fish eg tilapia or cod, cut into chunks
- salt and pepper
- raw red cabbage sliced
- English cucumber cut into matchsticks
- green onions finely chopped
- 4 Mission® Carb Balance Whole Wheat Soft Taco Tortillas
- To make the avocado crema, combine all the ingredients in a food processor. Blend until smooth, then check for seasoning and add more if required. Spoon the crema into a bowl, then cover and store in the fridge until required.
- To make the marinade for the fish, add all the ingredients to a bowl, stir well, then cover and leave for at least 30 minutes.
- Preheat the oven to 425F. Transfer the pieces of fish onto a lined baking sheet, and discard any remaining marinade. Season the fish with salt and pepper, then roast for around 10 minutes or until the fish has cooked through.
- For hard tacos, drape the tortillas over the bars of your oven grill racks until they are crispy. For soft tacos, heat the tortillas in the microwave for 30 seconds. Load up the the tacos with the slaw and fish, then finish with the avocado crema.
11g net carbs - based on two LARGE servings: 2 tortillas each, half the fish each, quarter of the crema each.
Slaw not included.
If you want to know where you can buy these Mission Carb Balance Whole Wheat Soft Taco Tortillas, check out Mission’s store locator! There are loads of recipes there, too!
Check out my Low Carb Mexican Recipes Ebook!
If you adore Mexican food, you'll love this ebook collection of 18 delicious low carb Mexican recipes!