pc: SCB
Ingredients
- Corn Tortillas (I get Trader Joe's flat corn tortillas and then fry them in oil)
- Fish
- 1 pound fresh cod, bones and skins removed (I use frozen cod from Costco)
- ¼ cup lime juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon chili powder
- Toppings
- Shredded cabbage
- Fresh cilantro
Instructions
- Slice fish into pieces about 4 inches long and about 1 inch wide. Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
- Preheat your oven to 350 degrees.
- Remove the fish from the marinade. 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.
- Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
- Enjoy!
Modified from the following Paleo Fish Taco recipe:
Avocado Crema Salsa
Ingredients
Dairy-Free Avocado Crema (makes about 1/2 cup)
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 teaspoon cayenne pepper
1/2 teaspoon salt
Directions
Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.
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 tablespoon more water at a time if it is too thick after blending.
Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.
Pico de Gallo
(makes about 1 cup)
1 medium tomato, cut into chunks
1/4 medium red onion, cut into large chunks
1 tablespoon fresh cilantro
2 garlic cloves, peeled
1/2 jalapeno, seeded
1/2 teaspoon sea salt
Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!
Original recipe found at:
