Endive Fish Taco’s

  • Chop some onion, tomato, green pepper and mango–like salsa
  • Shells are raw endive cabbage leaves (great for crunch, or romaine lettuce works well to
  • Sautee mushrooms, and cooked quinoa together ~ 1/4 cup of quinoa
  • Cook Sole in water and lime juice add red Chayenne pepper to taste
  • or, Chop left over sole fish and 1/4 cup left over quinona. Heat these in a little water in a pan.
  • Stuff endive leaves with mushrooms and quinoa.
  • Layer with Sole or fish of choice
  • Top with mango salsa
  • Sprinkle with lime juice
  • Garnish with Cilantro

Yum!

 

My sister wanted to look like a cartoon … close enough right?

 

TIP: I like using endive leaves for a change, still in the cabbage family but a great taste, and a great crunch for a substitute to a taco shell.

Did You Know: Some specialists consider corn to be detrimental to celiac’s.  Also, it is harder for the body to process.  Try using veggies instead of processed items like endive leaves instead of tortilla shells.



One Response to “Endive Fish Taco’s”

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