Last week, I told you all about the wonders of magnesium and how it could do cool stuff like repair DNA and fight cancer, and never do annoying things like get you added to a group chat or invite you to go out after you are already sitting on the couch for the evening. Now for the real kicker, you can get your dose of magnesium in the best way possible…form of Taco!
Fine, technically one is a wrap and not a taco, but wraps and tacos are first cousins in my opinion, and I’m writing the article, so that takes care of that. Also, since planets come in all different sizes and rotation speeds, it’s always Taco Tuesday somewhere in the galaxy.
I make both of these several times a week, and they are my go to lunch and dinner when I need something quick and easy. For any of you that might be doubtful about using canned mackerel for fish tacos, let me assure you it is a mild fish that takes on the flavors you give it. Just make sure it’s packed in water and not oil to keep the calories down, and that either the mackerel or the salmon are substantially caught and sourced.
There’s no need to get our dolphin and sea turtle friends caught up in nets that the giant fisheries use. Nets hold everything they catch underwater, and have no clue how to tell the difference between a fish or an air breathing creature such as you, me, or sea going mammals.
Underwater is notorious for not having much air at all. As someone who has died by drowning before, it puts quite the damper on the day, and shelling out a few extra bucks to keep that from happening to Flipper or Crush is well worth it.
As for your own well being, adding these magnesium rich meals into your weekly routine can’t hurt, and it might be the key that keeps you swimming strong.
Mackerel Fish tacos:
Ingredients:
1 can mackerel, sustainably sourced and packed in water
2 Egg Life tortillas
1 tsp Creole seasoning and ground cumin
2 tbsp Primal Kitchen Cilantro Avocado dressing
Feta cheese crumbles
Homemade Pico, shredded lettuce, grass fed plain yogurt, black bean chips, and avocado for garnish
Smoked Salmon wraps
Ingredients
1 can smoked salmon, sustainably wild caught
2 Egg Life Tortillas
1 tsp Primal Kitchen Avocado oil Mayo
1/4 cup chopped pecans and finely shredded Parmesan cheese
1/2 tsp dried chives, onion and garlic powder, smoked paprika
Instructions:
For the Fish tacos, assemble your ingredients:
Place a cast iron skillet over medium heat and get another skillet going for the tortillas, both hit with a blast of avocado oil non-stick spray. Drain the mackerel and add to the cast iron skillet. Break up the fish with a spatula and add the creole and cumin seasoning. Place your tortillas in the other skillet and brown on both sides. Once the mackerel is heated through, add the cilantro avocado dressing to the pan, stir, and remove from heat:
Once both sides of the tortillas are brown and crispy, remove from heat and plate. Divide the mackerel evenly on the tortillas, then top with feta cheese, pico, diced avocado, lettuce, plain yogurt, and crumbled black bean chips:
For the smoked salmon wraps, drain the salmon and gather your ingredients:
Rough chop the pecans and shred the parmesan:
Mix the salmon and all other ingredients in a bowl, stirring to combine:
Brown your Egg Life tortillas on both sides, then divide the smoked salmon evenly. Garnish with diced avocado and crumbled black bean chips:
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.
