Fish Taco

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
• Pico de Gallo
• Avocado Crema
• Shredded cabbage
• Fresh cilantro

Instructions

1. 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.
2. Preheat your oven to 350 degrees.
3. 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.
4. Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
5. Enjoy!

Modified from the following Paleo Fish Taco recipe:

http://www.againstallgrain.com/2012/05/03/paleo-fish-tacos/

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:

http://www.againstallgrain.com/2012/04/30/paleo-taco-sauces/

Coconut Salmon Curry

Ingredients:

1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper

Coconut Oil for pan and again to sauté salmon

1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)

1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk

2 cups coconut brown rice

Preparation:

In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.

Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat. 

In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.

Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.

Shrimp Jambalaya

Makes 8 Servings  Time:  About 1 hour

This can be made with chicken as well.

3 T        extra-virgin olive oil

2C         sliced onion

2 C        diced bell pepper, preferably red or yellow

             Salt and freshly ground black pepper to taste

2 T        Minced Garlic

½ tsp.   cayenne or to taste

2 tsp     fresh thyme leaves, several sprigs of thyme or 1 tsp dried thyme

2 C        peeled, seeded and chopped tomatoes (canned are fine; drain first)

            GF Chicken, beef, vegetable or shrimp stock or water

2 C        Cooked Coconut Brown Rice  

2 lbs.     shrimp, peeled (and deveined , if you like) and cut into pieces if very large

             Minced fresh parsley or cilantro leaves for garnish

1.                Place the olive oil in a medium-to-large casserole and turn the heat to medium-high.  Add the onion and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onions softens and just begins to brown, about 10 minutes.  

2.                Sitr in the garlic, cayenne, and thyme, and stir for about 30 seconds.  Add the tomatoes and turn the heat to medium-high.  Cook, stirring, for 5 minutes, or until the tomatoes begin to break up.

3.                Stir in the coconut brown rice and shrimp then enough stock to just nearly cover the rice.  Bring to a boil and cook, uncovered, stirring occastionally, until the shrimp is warmed through and pink if using raw shrimp.  Raise the heat if necessary to cook off the remaining liquid.  Garnish and serve.