eats // paleo fish tacos

It maybe Monday but I'm already looking forward to Friday.
 Friday nights at our house call for pizza (cauliflower pizza, of course ;)) with vino or fish tacos & margarita's.  This recipe takes sometime to cook, but is totally worth it. So whip up your "rita" and sip away while cooking! Cheers.

serves: 3 - 4   prep time: 30  min     cook time: 30 min
  • 6 egg whites
  • 3½ tablespoons coconut flour
  • 4 tablespoons almond milk
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic
  • 1 pound fresh cod removed bones and skin
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 cup shredded reduced fat coconut & 1 teaspoon sea salt
  • 1 beaten egg
  • Cilantro
  • Fresh lime wedges
  • Avocado
  • Shredded cabbage
  • Pico de Gallo

  • Preheat oven to 350
  • Mix all of the tortilla ingredients in a small bowl. Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again.
  • Heat a cast iron skillet over medium high heat and spray with olive oil. Pour the batter into the pan in a circular motion, making a tortilla shape. Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer.
  • Cook the tortilla on the first side for about a minute or until it's firm. Flip the tortilla over using a spatula. Cook on the other side for 30 seconds then remove. Continue cooking the remaining batter, spraying the pan in between.
  • Slice the fish,  toss into the egg, then coat with coconut and salt.
  • Place the fish pieces on a tray lined with parchment paper bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute to crisp up.
  • Top with garnishes
  • Refill margarita
  • Enjoy


No comments:

Post a Comment