Taco Tuesday is coming in hot. Be prepared with these tasty little fish tacos. Quick cooking white fish is dredged in coconut flour and fried up, placed atop my paleo tortillas with an easy little slaw and some sweet pineapple salsa. Make all the pieces in advance and then all you’ll need to do is assemble come dinner time! Good news is they even taste great leftover the next day.
Dredge your fish in the coconut flour and set aside. Heat a large skillet over medium-high heat and add butter or oil. Sear your fish on each side until golden brown and crispy.
Assemble your tacos by spreading some roasted poblano sauce on your tortilla, placing your fish on top, throwing on a mix of cabbage, dolloping on some pineapple salsa, and adding a sprinkle of cilantro. These tacos are good enough to share with bae… or might just be bae.
Turn on your broiler to high and line a baking sheet with foil. Set your poblano pepper on the baking sheet and set under the broiler. Allow the skin to blacken and blister ( you may want to turn your pepper after this happens on the side facing up).
Once blackened let the pepper cool, then cut off the stem and slice it open. Scrape out and discard the seeds.
Combine all your ingredients in a blender or food processor and blend until smooth.
Are you a mayo lover? Do you despise mayo with a deep-seated fiery passion? Either way, I need you to throw out everything you think about mayo right now and try this insanely easy, no added garbage, fresh made olive oil mayo. Theres no industrial vegetable oils in this stuff, just healthy fats that can be spiced up and added to give those healthy dishes of yours the fun kick they need.
Olive Oil Mayo
Makes roughly 1 1/4 cups
1 cup + 2 tbsp light tasting olive oil**
1 tbsp lemon juice
1/2 tsp sea salt
1 large egg
In a blender, combine 1/4 cup of your olive oil, lemon juice, salt, and the egg. Cover the blender and let these ingredients come to room temperature for 20-30 minutes (this will allow the ingredients to fully form the emulsion you need).
Run the blender on low for 30 seconds, then remove the insert from the lid and begin to drizzle the rest of the olive oil in. POUR SLOWLY in a thin stream (not too fast, not too slow) and increase blender speed from low to medium. Keep pouring slowly until all the oil is integrated.
Scoop out into a container and store in the fridge. The mayo will last you until the egg’s marked expiration date.
** Note: definitely use the light tasting olive oil. The regular stuff is too potent and will overpower your mayo.
Oh baby, have I got the salsa for you. Sweet caramelized pineapple, cooked low and slow with mild bell pepper and juicy tomatoes, all blended together with just the right amount of lime and cilantro. It may look like mush, but this is one mush you’re gonna want to put on everything. I used it on my crusted mahi tacos (recipe to come!).
Sweet Pineapple Salsa
3/4 pineapple, cored and chopped
1 yellow bell pepper, chopped
6-8 cherry tomatoes
juice from 1 lime
In a cast iron skillet (or regular nonstick pan) over medium heat, cook pineapple chunks and yellow bell pepper until they begin to turn golden brown(you may need to add a splash or two of water to the mix if too dry and the pineapple isn’t caramelizing well). Throw in cherry tomatoes and continue to cook until their skin blisters. Let cool.
Add pineapple, pepper, and tomato mix to a blender. Add in the juice of 1 lime and desired amount of cilantro (I like to go light on the cilantro, just a few tablespoons for me). Pulse until salsa is well blended, but still thick. Serve in salsas, eat with chips, whatever your heart desires.
Made these paleo tortillas yesterday and they were a hit! They’re really easy to make, come together in a snap, and are sturdy enough wrap everything up without busting at the seams. Flour and corn tortillas are tasty, but can cause some serious inflammation inside the body. These tortillas leave out all those inflammatory grains by using tapioca flour or arrowroot and coconut flour. Don’t think you have to go out for your way to find these ingredients though! You can find them all right in your local Shopright down the baking aisle.
Makes 10-12 small tortillas
8 large eggs
4 tsp olive oil (or melted ghee)
4 tbsp water
1 cup arrowroot or tapioca flour
4 tsp coconut flour
pinch of sea salt
Crack the eggs into a medium bowl and whisk in the olive oil or melted ghee and water. Add the dry ingredients – tapioca flour, coconut flour, and salt – and beat well to combine.
In a small ungreased nonstick skillet over medium heat, pour in roughly 1/4 cup of the batter (I used a 1/4 cup scoop to make things easy), and immediately roll it around to evenly coat the bottom of the skillet. The tortilla should start to pull away from the edges as it cooks. Cook for roughly 1 minute and flip (the tortilla should be easy to flip when ready). Cook for another minute on the other side.
If saving your tortillas for later, cool completely and store tightly wrapped in an airtight container. You can even freeze a batch of these and thaw later. AND if you want these tortillas to serve as a vessel for some sweeter fillings add 1/2 tsp of vanilla to the batter.