Wednesday, August 3, 2011

Delicious Paleo Fish Tacos

This dinner is delicious and needs no introduction. Let's just say we got the idea from a few different dishes at restaurants and decided to give it a go one day. It has quickly become one of our favorites.


I use the word "tacos" because when we first made these we used actual tortillas, but have since decided to just use lettuce. It's yummy. Yep. Here you go!


INGREDIENTS
1-2 lbs of snapper depending on how many people you're feeding (we got 2 fillets which fed both of us. Or if you're not a fan of snapper, use whatever kind of fish you like!)
1 head of green leaf lettuce (red leaf, butter lettuce or iceberg lettuce would work as well. Non-paleo eaters can go for tortillas!)
salt, pepper, chile de arbol or any type of chili powder you want to season the snapper. We wanted a bit of heat so we used the chile de arbol. The snapper is great with simple salt and pepper too if you like.

For Cabbage Slaw:
1 head of small red cabbage
2 jalapenos
1 bunch of green onions
hand full of cilantro
distilled white vinegar
honey/agave nectar
salt and pepper


Cabbage Slaw:

1. Quarter the cabbage, remove the core and shred your red cabbage as finely as possible. Yep, the whole thing. It might seem like a lot, but trust me, you'll want extras. Dice the jalapeno. Chop the green onion on the bias. Rough chop about a handful of cilantro. (At this point you can add whatever other shredded vegetable you feel like. Carrots, peppers, you name it!)


2. Mix all veggies in a bowl. Add about a cup of distilled white vinegar. Basically you want to coat the cabbage, so use how ever much vinegar that takes. Add about a tablespoon of salt. Maybe more. It helps pull the moisture out of the cabbage. A generous pinch of black pepper comes next. Drizzle some honey or agave nectar on top and mix. This balances out the sour-ness of the vinegar.


We like to make this the night before. Mix it all together, cover, and put in the fridge. Take out a couple hours before you're gonna eat to let it warm up. If you're making this the day of, skip putting it in the fridge and just cover and sit for 1-2 hours. Letting it sit at room temperature lets the flavors mix and softens the cabbage just a bit.


Fish:

3. Take out the bones in your snapper. Rub with salt, pepper, and desired spices.

4. Heat some olive oil in a large pan. Nice and hot! Pan sear for maybe 2-3 minutes on each side. This stuff does not take long to cook! You know it's cooked when it's no longer translucent and starts to flake apart. Yum. Melt-in-your-mouth delicious.


5. Wash your lettuce and plate the leaves. Serve the lettuce on a plate, your cabbage in a bowl with some tongs, and your snapper on it's own separate plate. (Yeah, we just eat straight from the pan. Ha!)


6. Pile your ingredients on, wrap, and eat!


 

It can get messy, so watch your shirt. That cabbage turns neon pink and does not do well on white shirts (I know this from personal experience!)

 

You have a delicious meal for maybe less than $10! Can you say awesome?

And if you have some cabbage slaw left over, it makes an awesome snack/lunch! That might be a giant bowl of slaw but it will be gone in a day or two.


Now go! Eat! Be merry! Belly smiles!

Good day!



Update! 
A great addition to this is a quick sauce.

2tbs dairy-free mayo
~2tsp cilantro, chopped
1/2 lime -juice
1-2 tsp chili powder
~1 tsp chipotle powder (definitely a must!) 
pinch of salt

Mix all ingredients together to taste. Enjoy! 

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xoxo
Lyda