fish-tacos-updated

Prep time: 15 minutes, 1-24 hours for pickling

Cooking time: 10-15 minutes

Yield: 2 servings

Ingredients:

FISH

  • 8-12 ounces firm white fish (halibut, cod, hake)
  • ½ cup coconut milk
  • ¾ cup shredded unsweetened coconut
  • 1 tablespoon curry powder
  • 1 teaspoon sea salt

PICKLED RED ONIONS

  • 1 small red onion
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon coconut nectar
  • pinch of sea salt

MANGO SALSA

  • 1 ripe mango, peel and diced into ½ inch cubes
  • 1/8 cup cilantro, roughly chopped
  • 2 tablespoons grated ginger root (peeled)
  • fresh squeezed lime juice and zest of 1 lime

TACOS

  • 4 large lettuce leaves (for shells) or brown rice tortillas (gluten and corn free)

Directions:

  1. Prepare the pickled red onions ahead of time if possible, by thinly slicing the red onion to mix in a bowl with the vinegar, coconut nectar and sea salt. Allow to marinate or “pickle” for up to 24 hours if you can. If you’re short on time, an hour is fine too; it just won’t have the same zing to it!
  2. Skin the fish and cut into ½ inch thick slices.  Dunk each piece in the coconut milk, then into the curry powder coconut mixture. Coat all sides of the fish with the mixture until they’re well covered.
  3. Cook fish in coconut oil over medium heat until coating is golden and fish is cooked through. You could also bake in the oven at 350F for 10-15 minutes if you prefer.
  4. Make the mango salsa by blending the mango pieces, cilantro, ginger and fresh lime juice and zest together in a food processor, leaving a few mango chunks out if you want some extra texture.
  5. To serve, lay out 4 large lettuce leaves and fill each leaf with the cooked fish. Apply generous dollops of the mango salsa, and then top with the pickled red onions. If you’re a fan of extra spice, sprinkle with chipotle or chili powder for an added kick!

 

Adapted from 65 Clean Program Recipes, Clean Chef Frank Giglio.

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