Why would MyFitnessPal reccomend Tilapia?
Replies
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Tilapia is far from a sexy fish, but its mild flavor, affordability, and availability do make it a decent fish to have from time to time. I can't imagine that there is much "bad" fat in tilapia. The only reason my husband and I don't eat tilapia very often is because I know where it is farmed and it is hard for me not to think of what their primary diet is.
My preferred fish for tacos would be red snapper.0 -
Tabasco was mentioned, but it lacks the character for a taco. Pickapeppa is ok, but far too sweet. Too sweet. I'd rather have the alongside mango chutney in indian food.All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Excepting of course that they are the sauces created for tacos.Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine.
Just like sriracha was created for bowls of rice and meat. However, sriracha gets the nod over the correct stuff because of hipster cred. Just like cholula gets the nod from people who think taco bell is mexican food...
Yup. Shots fired. lol. I kid, cholula's a great "in case of emergency".
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Tabasco was mentioned, but it lacks the character for a taco. Pickapeppa is ok, but far too sweet. Too sweet. I'd rather have the alongside mango chutney in indian food.All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Excepting of course that they are the sauces created for tacos.Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine. Just like sriracha was created for bowls of rice and meat. However, sriracha gets the nod over the correct stuff because of hipster cred. Just like cholula gets the nod from people who think taco bell is mexican food...
Yup. Shots fired. lol. I kid, cholula's a great "in case of emergency".
I believe it was the flavor of gold itself on tacos that was called into question.
Sriracha is, indeed, for Asian cuisines. But also good on pizza. Because the Italians have yet to offer me a suitable hot sauce.0 -
Well, 'man-made' trans fats and interesterified fats!
To be fair omega 3 & 6 are the only good things about polyunsaturated fats
Apart from Tilapia being a little bit bland in taste, its a nice cheap option for fish!
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I'm really glad to learn that I'm not the only one who bases hot sauce choice on regional cuisine.0
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In Australia Tilpia is a pest and it's not legal to catch it for consumption.0
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Antipodes doing it right. lol.Alatariel75 wrote: »In Australia Tilpia is a pest and it's not legal to catch it for consumption.
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Tabasco was mentioned, but it lacks the character for a taco. Pickapeppa is ok, but far too sweet. Too sweet. I'd rather have the alongside mango chutney in indian food.All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Excepting of course that they are the sauces created for tacos.Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine. Just like sriracha was created for bowls of rice and meat. However, sriracha gets the nod over the correct stuff because of hipster cred. Just like cholula gets the nod from people who think taco bell is mexican food...
Yup. Shots fired. lol. I kid, cholula's a great "in case of emergency".
I believe it was the flavor of gold itself on tacos that was called into question.
Sriracha is, indeed, for Asian cuisines. But also good on pizza. Because the Italians have yet to offer me a suitable hot sauce.
We're already hot, we don't need hot sauce.
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jennifershoo wrote: »Looks very good! mow I want a fish taco!
OH MY HELL. That looks amazing!!!0 -
+1
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chipheaddave wrote: »An example:
http://draxe.com/eating-tilapia-is-worse-than-eating-bacon/
There have been some ongoing research that shows that farm raised
tilapia has bad Omega 6 to Omega 3 ratios.
Much better fish out there that would work well in this recipe (my opinion).
Source vetting ... try it. The site you listed is from a guy who's latest book is the The Dr. Axe Detox ... your validity is shot by linking yourself to him.-2 -
Antipodes doing it right. lol.Alatariel75 wrote: »In Australia Tilpia is a pest and it's not legal to catch it for consumption.
Yeah, I'ver heard oit described as the pigeon of the fish word, kind of a rat with fins.0 -
Alatariel75 wrote: »In Australia Tilpia is a pest and it's not legal to catch it for consumption.
I don't live in Australia. In The U.S, Tilapia is sold in seafood markets and grocers. It is legal for consumption. I like Tilapia, some don't, go figure. Anyone who eats any type of shrimp and then bags on ANY other fish loses credibility with me. Shrimp are the maggots of the sea.
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Tabasco was mentioned, but it lacks the character for a taco. Pickapeppa is ok, but far too sweet. Too sweet. I'd rather have the alongside mango chutney in indian food.All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Excepting of course that they are the sauces created for tacos.Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine. Just like sriracha was created for bowls of rice and meat. However, sriracha gets the nod over the correct stuff because of hipster cred. Just like cholula gets the nod from people who think taco bell is mexican food...
Yup. Shots fired. lol. I kid, cholula's a great "in case of emergency".
I believe it was the flavor of gold itself on tacos that was called into question.
Sriracha is, indeed, for Asian cuisines. But also good on pizza. Because the Italians have yet to offer me a suitable hot sauce.
Obviously never been to Calabria (in Italy), they do some mighty hot cookin' down there
with hot peppers.
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Tabasco was mentioned, but it lacks the character for a taco. Pickapeppa is ok, but far too sweet. Too sweet. I'd rather have the alongside mango chutney in indian food.All joking aside, no one has mentioned Pickapeppa sauce or Tabasco yet and that is a tragedy.
Excepting of course that they are the sauces created for tacos.Debating the merits of Tapatio vs. Cholula is like debating the merits of 1 pound of gold coins vs. 1 pound of gold bars. They're both amazing. But gold doesn't taste good on tacos, I imagine. Just like sriracha was created for bowls of rice and meat. However, sriracha gets the nod over the correct stuff because of hipster cred. Just like cholula gets the nod from people who think taco bell is mexican food...
Yup. Shots fired. lol. I kid, cholula's a great "in case of emergency".
That's not really fair because Cholula is on the table at every nasty/delicious corner taco shop here in North Tijuana (aka San Diego). So I eat it because I'm used to it.
And PS, seriously your halibut, cod and snapper are probably tilapia unless you buy it at a fish market.0 -
It's better than threads about other threads though.0
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I can't believe this thread has gone on so long without mention of this. THIS is what you need on your fish tacos people. And well, everything else.
Extra hot, FYI0 -
It is absolutely amazing to me what people find to complain about.
I am definitely going to have to try some Cholula though - can I just sprinkle it around to make the men flock over?0 -
nakedraygun wrote: »I'm outraged too! Just outraged! NO Sriracha was mentioned in the making of this dish!
This can not stand!
LMAO!! I LOVE my Sriracha too (as well as Jalapeno
) 0 -
Seriously, with all this food fear mongering, what's left to eat?
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I'm just going to leave that there.
Those that know, know.0 -
chipheaddave wrote: »Plenty of people like Tilapia. Just because you don't like it doesn't make it bad.
Also, your high in bad fats argument makes no sense. Last I checked Tilapia doesn't have Trans fat.
I actually do like the taste (or lack there of) of Tilapia. I just think there are better choices for nutritional purposes.
I didn't say trans fat. I specifically discussed Omega 3 vs Omega 6 fatty acids.
I said nothing about my like/dislike of it. I am making an argument for nutrition.
So use something different if you try the recipe. This doesn't seem like an important enough hill to die on. IYKWIM I mean I'm not hugely fond of tilapia either...I guess I just don't get why you're so bent out of shape about it that it inspired you to make your first post a rant about it.
Recipes are meant to give you ideas. They are typically written to appeal to a large audience. If they include an ingredient you don't eat or don't like either adjust the recipe or choose a different one.
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lol.......how much fat is in 6 oz of tilapia again, just so I can avoid the bad ratio, which is pretty much negligible....find a better fight.chipheaddave wrote: »Today's post
https://blog.myfitnesspal.com/smoky-tilapia-tacos/?utm_source=mfp&utm_medium=email&utm_campaign=recipes20150216-1&mkt_tok=3RkMMJWWfF9wsRokuavJZKXonjHpfsX56O4kUKK0hIkz2EFye+LIHETpodcMTsNlMa+TFAwTG5toziV8R7DBLM153N8QXRTg
Recommending using Tilapia in fish tacos.
I can't think of a worse fish for nutrition. High in bad fats, high in
the wrong type of Omega acids (6's), low in the good type (3's) in
comparison to just about every fish type out there.
The recipe sounds fine but not with Tilapia.
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Ready2Rock206 wrote: »It is absolutely amazing to me what people find to complain about.
I am definitely going to have to try some Cholula though - can I just sprinkle it around to make the men flock over?
Your hot sauce will bring all the boys to the yard.0 -
Truth, but my favorite lunch counter/ gas sstation in oceanside has a bucket of tapatio.That's not really fair because Cholula is on the table at every nasty/delicious corner taco shop here in North Tijuana (aka San Diego). So I eat it because I'm used to it.
I used to be a chef, I can even find the fake scallops.And PS, seriously your halibut, cod and snapper are probably tilapia unless you buy it at a fish market.
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yopeeps025 wrote: »This is what OP chooses to complain about on first post.
^Ha ha^-1 -
Truth, but my favorite lunch counter/ gas sstation in oceanside has a bucket of tapatio.That's not really fair because Cholula is on the table at every nasty/delicious corner taco shop here in North Tijuana (aka San Diego). So I eat it because I'm used to it.
I used to be a chef, I can even find the fake scallops.And PS, seriously your halibut, cod and snapper are probably tilapia unless you buy it at a fish market.
You don't have to be a trained chef to tell the difference between tilapia and cod and snapper. FFS, they are completely different looking and textured fish.
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yopeeps025 wrote: »This is what OP chooses to complain about on first post.
The struggle is real I'm sure. Dr. Oz probably said that Tilapia was bad for you.-1
This discussion has been closed.
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