roasted poblano sauce

crusted mahi tacos

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.

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Crusted Mahi Tacos

Serves 4-5

Ingredients:

Directions:

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.

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*Adapted from The Performance Paleo Cookbook

roasted poblano sauce

A creamy sauce with just the right amount of kick made with mild blackened poblano peppers and smooth homemade mayo. It’s perfect on fish, in a slaw, or drizzled over chicken.

Roasted Poblano Sauce

Makes 4 servings

Ingredients:

  • 1 large poblano pepper
  • 1/2 cup olive oil mayo
  • 1/2 tbsp lime juice
  • pinch sea salt
  • pinch black pepper
  • pinch cayenne pepper

Directions:

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.

 

*Recipe from The Performance Paleo Cookbook