Sunday, January 5, 2014

Paleo Fish Tacos with Creamy Chipotle Sauce

Paleo Fish Tacos with Creamy Chipotle Sauce
Recipe adapted from Ancestral Chef and Food Network
Makes 4 Servings

1 pound tilapia, cut in half longways
3 tbsp coconut flour
1 tbsp garlic powder
1 tsp salt
2 tsp cumin
Dash of pepper
3 tbsp coconut oil
1 tsp garlic

Mix flour, garlic powder, salt, cumin and pepper in a shallow bowl. Add tilapia and coat on each side, flipping 6 times and placing onto a clean plate or sheet of parchment paper. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir for 10 seconds until fragrant. Place tilapia in skillet and cook for 3 minutes on each side. Serve in lettuce wraps or Paleo tortillas with chipotle mayo (recipe below) or white sauce (1/2 cup paleo mayo; 1 tbsp lime juice; 1 tsp oregano; ½ tsp cum; dash of chili pepper).

Creamy Chipotle Sauce
Recipe adapted from Paleo Comfort Foods

½ cup Paleo mayo (recipe here)
½ cup cilantro
1 tsp minced garlic
1 tbsp olive oil
2 chioptle peppers in adobo sauce
Optional: Juice of 1 lime

Combine ingredients together in a mini blender or food processor and mix well; refrigerate until ready to serve. Add to  fish tacos, burgers, etc.

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