Spicy Chipotle Fish Tacos (Dairy & Gluten-Free)
Ingredients
- Skinned and diced into chunks - 300g (10.5oz) hake or cod
- Smoked paprika - 1 tsp
- Cayenne - 1/4 tsp
- Garlic powder - 1/2 tsp
- Ground cumin - 1/2 tsp
- Pink Himalayan Rock Salt - 1/4 tsp
- Black Pepper - 1/4 tsp
- Coconut oil for cooking - 1 tbsp (14g)
- To Serve
- Shredded cabbage; I used red - 1 cup (loosely packed)
- Chopped coriander - 2 tbsp
- Baby plum tomatoes diced - 1/2 cup
- Spring onion finely chopped - 1
- Garlic, minced - 1 clove
- Apple cider vinegar - 1 tbsp
- Pink Himalayan Rock Salt - 1/4 tsp
- Black Pepper - 1/4 tsp
- Tortillas
- Flax-Coconut Flour Tortillas - 3-4
- Lime to serve - 1
- Whey Protein Chipotle Drizzle
- Whey protein concentrate - 2 tbsp (15g)
- Chipotle powder - 1/8 tsp
- Pinch of Pink Himalayan Rock Salt and Black Pepper
- Warm water - 1/2 tbsp
Instructions
- Cook your tortilla wraps first; these can be prepared up to two days in advance and stored in the fridge!
- Marinade fish chunks for one hour or overnight in spices.
- Melt coconut oil in a pan over a medium to high heat.
- Cook the fish chunks for 6-8 minutes depending on their size.
- Remove from the pan and set to one side.
- Toss the red cabbage with salt, pepper and apple cider vinegar. Leave to sit for 5 minutes; or while you cook the fish!
- Serve up tacos filled with tomatoes, cabbage, spring onion and top with fish chunks and sprinkle with coriander.
- Mix together chipotle protein drizzle in a small bowl using a teaspoon until smooth!
- Serve with a wedge of lime for a pop of final freshness.
- If desired drizzle the fish with chipotle protein drizzle!
Recipe posted with permission from the author
Recipe author: Michelle
Originally posted on: peachypalate.com
The post Spicy Chipotle Fish Tacos (Dairy & Gluten-Free) appeared first on Just Paleo Food.