Paleo Fish Tacos
Being from California, my husband and I are big fish taco lovers. Him more so than me, but the whole family enjoys them. The most authentic ones and his absolute favorites are all in San Diego, but since we live in the San Francisco area, he made it his quest to seek out the best fish taco joint in Northern California. He even has a rating system and key attributes that he’s looking for.
Needless to say, making Paleo fish tacos for him was a bit of a challenge and quite stressful! They’re not exactly a traditional Paleolithic meal considering they are served in a corn or flour tortilla, and most often covered in a beer batter before frying. But he’s missed them so much and I know how much he loves them, so I took on the challenge.
I used my tortillas from my enchilada recipe but added a few spices to doctor them up since they wouldn’t be smothered in enchilada sauce. I also made them a little thicker and into much smaller circles to emulate the street style taco. It’s amazing how strong coconut flour can make things. It’s like the body builder of baking.
I breaded the fish in Let’s Do Organic’s Reduced Fat Shredded Coconut. I like the lowfat one because I think it provides more of a crunch and kind of resembles panko. He normally likes a chipotle sauce on top, but I couldn’t for the life of me find chipotle peppers around here that didn’t contain some sort of starch. So I ended up making a dairy-free avocado crema with jalapenos (don’t worry, it’s mild). It’s made with cashew cream and I love it so much I could eat it by the spoonful.
I hope you enjoy these as much as we have!
- 6 egg whites or about ¾ cup
- 3½ tablespoons coconut flour
- 4 tablespoons almond milk
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic salt
- 1 pound fresh cod, bones and skins removed
- ¼ cup lime juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 cup shredded reduced fat coconut + 1 teaspoon sea salt
- 1 egg, beaten
- Pico de Gallo
- Avocado Crema
- Shredded cabbage
- Fresh cilantro
- Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
- Preheat your oven to 350 degrees.
- Mix all of the tortilla ingredients in a small bowl. Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.
- Heat a cast iron or non-stick skillet over medium high heat and spray with olive oil or melted butter. Pour the batter into the pan in a circular motion, making the tortilla about the size of a pancake. Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer. Keeping the tortillas thin and small helps to make sure the egg taste doesn’t overpower the tacos.
- Let the tortilla cook on the first side for about a minute until it starts to firm up. There won’t be air bubbles like when you’re cooking a pancake. Loosen the sides with a spatula then slide it under and flip the tortilla over. If you can’t get your spatula under, try cooking it just a little longer. Cook on the second side for 30 seconds, then remove and set aside on a plate. Continue cooking the remaining batter, spraying the pan in between.
- Remove the fish from the marinade, and slice it into pieces 4 inches long and about 1 inch wide. Toss the pieces in the egg first, then coat with the coconut and salt.
- Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side. Turn on the broiler, and toast each side for a minute to crisp up the breading.
- Assemble each taco with a piece of fish, pico de gallo, avocado cream, cabbage, and cilantro. Serve with some fresh lime wedges.
Shared at Allergy Free Wednesdays