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/

Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Honey-Lime Roast Chicken

Slightly modified from The Food Network's recipe found here:  Honey-Lime Roast Chicken

Ingredients: 

1 small bunch fresh thyme

Juice of 2 limes

4 cloves garlic, smashed

3 jalapeno peppers, halved, seeded and thinly sliced

1/2 cup extra-virgin olive oil

2 tablespoons honey

Salt

6-8 chicken thighs

Directions:

1. Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

2. Preheat to 425 degrees F. 

3.  Put the chicken, skin-side up, on a foil-lined rimmed baking sheet. Pour the marinade on top and season with salt.

4. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. 

5.  Transfer to a platter and top with the pan juices.