Sunday, August 19, 2012
Paleo Fish Tacos
We used stone ground whole wheat tortillas which is NOT paleo but I didn't feel like dealing with lettuce so I used a cheat. The recipe calls for putting the fish taco mixture into romaine lettuce or cabbage. I've also used butter lettuce leaves.
You're going to need:
1lb fresh tilapia fillets;
1 tbsp Paleo cooking fat; (I used garlic olive oil)
1 medium onion, chopped;
4 cloves garlic, minced;
1 or 2 jalapeño pepper(s), finely chopped;
2 cups tomatoes, diced;
1/4 cup fresh cilantro, finely chopped;
3 tbsp lime juice;
Sea salt and freshly cracked black pepper to taste;
1 avocado, sliced; (For garnish)
I'm sure you can use any sort of fish that you'd like, but I used tilapia because of how mild tastes.
In a large skillet over a medium-high heat, combine the cooking fat with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in color.
Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.
Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.
Serve the taco filling to your liking and garnish with fresh avocado slices.