Paleo Fish Tacos


I have never been a huge fan of fish but after a trip to California I had to make these. I am glad I did since they are amazing.  My favorite part is the avocado crema and fresh pico. Yum.  There are a few steps to make these so it might be worth it to make the sauces the day before and possibly even the tortillas as well to save some time.  Once again, Danielle Walker is a creative genius in the kitchen.  I hope you love these as much as our family does.


Ingredients:

  • 1 lb fresh cod, bones and skins removed
  • 1/4 cup lime juice
  • 1 tsp salt
  • 1 tsp cumin
  • 1 Tbs chili powder
  • 1 cup shredded coconut plus 1 tsp sea salt
  • 1 egg beaten
Instructions:
  1. Marinate fish in lime juice, salt, cumin and chili powder for 6-8 hours.
  2. Preheat oven to 350 degrees F.
  3. Make tortillas- see my paleo tortilla recipe http://onedayhealthier.blogspot.com/2015/02/paleo-tortillas.html. Or use corn tortillas for a non-paleo approach.
  4. Remove fish from the marinade and slice it into pieces 4 inches long and about 1 inch wide.  Toss the pieces in the egg first, then coat with the coconut and salt.
  5. Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute to crisp up the breading.
  6. Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. See below for recipes!

Ingredients:

Dairy Free Avocado Crema
  • 1/2 cup raw cashews
  • 3 cups water
  • 1 small avocado
  • 1 jalapeno, seeded for a mild flavor
  • 1/8 cup lime juice
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
Pico De Gallo
  • 1 medium tomato, cut into chunks
  • 1/4 medium red onion, cut into large chunks
  • 1 tbs fresh cilantro
  • 2 garlic cloves, peeled
  • 1/2 jalapeno, seeded
  • 1/2 tsp sea salt

Instructions:
Avocado Crema
  1. Soak the raw cashews in boiling water for 30 min or room temp for 6 hours.
  2. Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tbs more water at a time if it is too thick after blending.
  3. Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.

Pico
  1. Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!




Check out the full recipe here at Danielle's website!

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