Breakfast for the girls today was Super Cereal with a banana. Lunch was leftover Curry Spiced London Broil for all of us. For dinner I felt like making those coconut flour tortillas that you can find all over the interwebs and using them for fish tacos. I basically combined a couple of different recipes. They were just okay. Maybe I messed something up. Also, they stick like crazy if you don’t have a non-stick pan, which I don’t. I prefer making tortillas with tapioca flour or cauliflower. The fish part of the taco was delicious though. I baked the fish to keep the mess to a minimum and topped them with sour cream, scallions, shredded cabbage and pico de gallo. Yum!
Paleo Fish Tacos
1 1/2 lbs wild caught pollock fillets, chopped into bite-size pieces
2 tsp paprika spice mix
2 tsp coriander
1 tsp arbol chili powder
juice and zest of 1 lime
1 tbsp avocado oil
Place the fish in a bowl with the remaining ingredients and marinate for 30 minutes. Preheat oven to 450 degrees F. Place the fish pieces on a parchment lined baking sheet and bake for about 6 minutes. Place in wrapping of choice and top with your favorite taco ingredients. Enjoy!
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