Fresh Fish Tacos Recipe You Can Make in a Pinch

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Fish tacos give non-vegetarians the opportunity to enjoy tacos without having to eat the red meat with which it often comes. We don’t miss out on getting adequate protein with this recipe. The fish taco filling also gives us vitamin D and healthy fats like omega-3s.

This is a great meal to have on and off the 21-Day Clean Program. It’s super fresh and full of micronutrients and good healthy fats from the coconut. Cilantro is a wonderful herb, not only taste-wise, but also for helping remove heavy metals from the body (chelation). Even kids love this recipe! 

2 servings

Fish Taco Ingredients:

4 large lettuce leaves (like romaine)

Fish

8-12 ounces firm white fish (hake, halibut, cod)

½ cup coconut milk

¾ cup shredded coconut

1 tablespoon curry powder

1 teaspoon sea salt

Pickled red onions

Mango salsa

1 ripe mango, peeled and diced into ½ inch cubes

⅛  cup cilantro, roughly chopped

2 teaspoons grated ginger root (peeled)

fresh squeezed juice and zest of 1 lime

 

Directions:

Skin the fish and cut  into ½ thick slices.

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Dunk each piece in the coconut milk, then into the curry-coconut mixture. Coat all the sides of the fish with the mixture until they’re well covered.

Cook each mixture in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking),  the crumbs are golden and fish is cooked through. You could also bake in the oven at 350 for 10-15 minutes if you prefer.

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Make the mango salsa by blending the mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.

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To serve, lay out 4 large lettuce leaves. Fill each leaf with the cooked fish. Apply generous dollops of the mango salsa, then top with the pickled red onions. If you’re a fan of extra spice, sprinkle with chipotle or chili powder for added kick.

 

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Recipe: Frank Giglio

 

If you like this recipe, you might also enjoy Perfectly Cooked Heart-Healthy Salmon Recipe

 

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