Aldi Fish Tacos

Aldi grocery stores can be found all over Europe and...in small Southern towns in the United States. We have an Aldi in our town. It's not the perfect grocery store, but it has much to be happy about, like grass-fed beef, organic products and wild-caught fish in the freezer. On a recent trip to look for easy dinner inspiration, I found everything I needed for low-carb fish tacos. 

This is a "no recipe" recipe, a guide to help you steer clear of fast food for dinner. This is what you'll need, and you can find it all at Aldi (or your favorite grocery store).

• Prewashed Romaine lettuce leaves (or corn tortillas)
• Cabbage or pre-shredded cabbage
• Sweet onion like Vidalia 
• Cilantro
• Limes
• Salsa
• Sour cream
• Avocados
• Wild-caught flounder or cod
• Salt & pepper
• Gluten-free all-purpose flour (I use Bob's Red Mill 1 to 1)
• Avocado or coconut oil for frying the fish.

For the slaw, which can be prepared ahead, slice enough cabbage for however many tacos you're going to serve, Slice the onion--as much as you want--and add fresh cilantro roughly chopped. Squeeze one to two limes (or more) over everything. Add a generous pinch or two of salt, and toss everything.

For the fish, cut into smaller pieces and sprinkle with salt and pepper. Toss in the flour, and shake off the excess. In a heavy preheated skillet, add just enough oil to come halfway up the side of the fish. This will be about a quarter to half an inch. When it's hot (Test by sprinkling some of the flour. If it sizzles, it's just right.) add the fish. When one side is done, flip to cook the other. You're looking for a golden color on the fish. Move to a paper towel-lined plate.

Assembly is easy and personal. Use what you like. We pile up the slaw, top with the fish and then go nuts with everything else.