Recipe: Paleo Fish Tacos

I've never ordered fish tacos in a restaurant. I only like them when I make them myself. And this is my favorite way to make them! This is also one of the easiest meals I make.


The fish was tilapia. Brush with olive oil and heavily season with blackening spices. I use a mix I buy at this spice shop, but any that you like will work. Let that sit while the grill heats.

Tonight, I sliced squash and chopped red onion for the vegetables. I tossed them into a skillet with a little coconut oil and clarified butter, seasoned with jalapeno salt and pepper. Stir them around and let the squash get soft.

I also made pico de gallo. Keeping it simple, I chopped a little more red onion, a few cherry tomatoes, and some cilantro. Put that in a small bowl, add some lime juice (maybe a couple of tablespoons), some salt and a little pepper. Stir it up and put it in the fridge. I had some packaged guacamole I opened and put in a bowl with a little lime juice and salt.

Now for the fish -- we use a cast iron skillet on the grill. Get it as hot as you can -- our gauge reads about 600 degrees. Put a couple tablespoons of butter in the skillet - this helps the blackening. The fish will take about three minutes a side -- you only turn it once, to keep from disturbing the spices.

To assemble, I used lettuce leaves. Spread a little guac, then the squash, then the fish and the pico. You could do this on tortillas, and it's so easy and filling.

Paleo or not, you should try this! Let me know what you think.

Comments

  1. This looks so yummy, and my little one loves fish. I will have to try this soon!

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    Replies
    1. Yay! And you can tweak it to be whatever you like -- other veggies, seasonings, etc work just as well! Let me know how you do it.

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