Paleo Fish Tacos: just in time for taco Tuesday!

I try my best not to get too caught up in food trends or what’s popular. I prefer to stick to the classics. I tend to make red wine braised chicken thighs even when I want something fast and easy. However, I do like tacos. They’re trendy, fast, and easy even with a paleo twist. How can I resist?

Warning: this is a healthy dish.

Paleo Halibut Tacos.

Serves four.

For the fish.

• 8 pieces of fish cut so that 2 pieces can fit in the palm of your hand.

• A light sprinkling of dried turmeric and dried ginger per piece of fish.

• A little less than a sprinkling of sea salt per fish.

• A pinch of cayenne pepper.

• Drizzle of olive oil for frying.

For the tacos.

• 8 leaves of red or green cabbage with the thick stocks removed.

• A handful of chopped cilantro.

• A lime cut into quarters.

• 1 or 2 green onions chopped.

• 1 jalapeno sliced.

• 1 avocado halved and sliced.

Heat olive oil over medium high heat in a large frying pan.

Dry fish with paper towel and season with turmeric, ginger, salt, and cayenne pepper.

Fry fish in the frying pan make sure there’s a sizzle. Cook on one size until a nice crest is formed and the fish is 75% cooked (over half of the fish has turned white). Flip the fish and cook for a minute before turning off the heat. I let my fish sit in the pan while I get my plates ready.

You can plate the tacos or set them up DIY style. It’s completely up to you. I like to line my cabbage leaf with a thin layer of avocado and then place the fish on top. Depending on how much cayenne I season the fish with I might just omit the jalapeno all together.

#Vegatables #GrainFree #Easy #Fish