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!