By Emily Jane Shepherd
Updated October 29, 2009

I've been working on sketching out our weekly menus in advance to make better use of our large frozen stash of game meats and fish, so this weekend I made sure to buy the ingredients for Fish Tacos with Lime-Cilantro Crema. This recipe first caught my eye when preparing the 5 to Try: Taco Night video for our How-To channel. Instead of red snapper, I planned to make them using ocean trout caught by my father-in-law a few weeks ago. Nothing beats enjoying a meal featuring ingredients caught, shot, or grown by yourself or people you know!

I knew this recipe would be tasty, but it was TRULY delicious! I used 8-inch flour tortillas, which each had 20 grams of carbohydrates per tortilla. Since Brent and I have been limiting our nighttime carb intake, I fixed just one taco for each of us but beefed them up with plenty of fish for protein. After devouring his taco, Brent asked, "You mean I only get just ONE?!" Since he's more likely to leave some of his dinner on his plate than to ask for seconds, I knew this dish was a winner!