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.