Okkkkkkk here I am! I am back from a short blog break. With all of the Easter craziness & work & blah blah blah….I haven’t really made anything blog worthy! (GASP!) Thank the lord for Cinco de Mayo!!! I obbbbbbviously has to make something special for this fun day! ❤ Doug happens to love fish tacos, but we don’t commonly eat them. (Flour tortillas…not happening!) I wanted to make this tasty dish, Paleo style of course! This dish actually has a few different things you’ll have to make…but it’s easy I promise! Let’s get started!!
1.5-2 lbs wild caught Cod (Big Y on sale, $4.99/lb…delish!) (I made extra for leftovers!!!)
1/2 cup lime juice
1 tsp sea salt
1 tsp cumin (just a few shakes…not so serious!!!!!)
1 tsp chili powder (just a few shakes!)
1 tsp ishhhhhh garlic powder =)
1/2 cup unsweetened shredded coconut
1/2 cup almond flour
1 egg, beaten
Place your raw fish in a 9×13 glass baking dish. Pour lime juice over the fish, then add salt, cumin, chili powder & garlic powder. Cover with plastic, put in fridge to marinate for a few hours. After it has marinated for a while, cut the fish into strips, let’s sayyyyyyy 1 inch (ish..hehe!) by 4 inches?? Mix your coconut with almond flour & a pinch of salt in a dish. Dip each piece into egg, then coat each side with the almond, coconut mixture! Line the pieces up on a baking sheet lined with parchment. Broil on high for about 5-7 minutes each side, until fish is cooked through & crust is golden-y brown!
Avocado Cream Sauce (Beyond amazing….)
I’ve seen this before for like an “Alfredo Sauce”…this just has a citrus-y kick!
1/2 cup raw cashews (soaked for a few hours)
1 small avocado
1/8 cup lime juice
pinch or so of cayenne (how hot can you take it?!?)
1/2 tsp salt
After you have soaked your cashews, you can drain them. Keep the water & set aside from the cashews. In your food processor, add the cashews with about 1/4 cup of the water. Puree until smooth. Add the avocado & the remaining ingredients & pulse until smooth. Add a TBSP of water to the mix as needed to get a smooth saucy consistency! Makes about 1 cup! (Store in refrigerator, I put it on my grilled chicken for lunch the next day!)
I used my favorite tortilla recipe, just double this for 6 tortillas!
Once you have your tortillas, cream Sauce & fish made…you can start your assembly! I put a tortilla down, added some shredded romaine, a piece of fish & some Avocado Cream Sauce & there you have it!! Doug added some salsa to his! I also served some Black Rice on the side…which is soooo yummy! (Trader Joes) Also, the sauce & the tortillas can be made ahead of time & simply stored in the fridge. I prefer the tortillas cold, but you can reheat them. To save time, you can pre-batter the fish & just cook it when you are ready for din din! It cooks very quick! I know there are a lot of ingredients & directions, but once you get going it’s super easy….and soooooo worth it! Enjoy!