Sometimes I just can't wait until Tuesday for Tacos. I know Taco Tuesday is fun to say and hashtag on instagram, but I've never been one to enjoy being told when to or not to eat one of my favorite foods. The rule breaker inside me just needs to have Tacos on a Wednesday or a Friday or maybe even a monday ;PRead More
It's Taco Tuesday everybody! Let's celebrate with this deliciously tasty twist on an old favorite. These tacos have crispy bacon, juicy chicken, fajita style peppers, tender mushrooms, and strips of sweet potatoes. They are beautiful AND offer a nutritional punch!Read More
Taco Tuesday is coming in hot. Be prepared with these tasty little fish tacos. Quick cooking white fish is dredged in coconut flour and fried up, placed atop my paleo tortillas with an easy little slaw and some sweet pineapple salsa. Make all the pieces in advance and then all you’ll need to do is assemble come dinner time! Good news is they even taste great leftover the next day.
Crusted Mahi Tacos
SERVES 4-5 PEOPLE
4-5 large mahi fillets*, cut into 1″ strips
1/4 cup coconut flour
1 tbsp kerrygold butter or coconut oil
1.5 cups shredded green or savoy cabbage
1 cup shredded red cabbage
2 tbsp cilantro, chopped
Dredge your fish in the coconut flour and set aside. Heat a large skillet over medium-high heat and add butter or oil. Sear your fish on each side until golden brown and crispy.
Assemble your tacos by spreading some roasted poblano sauce on your tortilla, placing your fish on top, throwing on a mix of cabbage, dolloping on some pineapple salsa, and adding a sprinkle of cilantro. These tacos are good enough to share with bae… or might just be bae.