Paleo Fish Tacos topped with a Pico de Gallo and a Special Sauce

 

who ever said Paleo fish tacos COULDN'T be crispy or DELICIOUS) not me!  These beauties got nice and crispy and will blow your socks off!  These fish tacos will have you feeling like you are on the beach with your toes in the sand. Let's jump in and get started!

 

RECIPE

 

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Fish INGREDIENTS (Servings 2)

2 mahi mahi filets

SIeste tortillas 

1/3 cup cassava flour

1/2 cup red mill gluten free all purpose flour

1/2 cup peliegrino (Or any club soda)

1/4 cup Tallo or a good smoke oil for frying

garlic powder

salt

pepper

INSTRUCTIONS

Start by mixing the cassava flour, 1 tbsp salt, 1/2 tbsp pepper, and 1/2 tbsp garlic powder in a bowl.  

Spread that mixture out EVENLY on a plate because thats what you are going to drege your fish in. set this aside.

for the batter, grab a bowl and add in 1/2 cup red mill all purpose flour,1/2 tsp salt, and 1/4 tsp pepper. mix with a whisk until everything is COMBINED. slowy whisk in your 1/2 cup of peliegrino or club soda until combined.  no need to over mix here.  once combined, let your batter sit for 20 min.

cut your mahi mahi filets into 1 inch pieces length wise. you should be able to get 3 or 4 nice size pieces out of each filet. 

Now set up your station to make this process nice and easy!  Have your plate of cut up fish strips, have your plate of seasoned flour next to that, then your batter.  

get a pan heated at medium high and add in 1/4 cup tallo or 1/4 avocado oil.  make sure you use a high smoke point oil if you dont have the tallo)

Start by dredging your fish strips to get a nice even coating of flour, then coat in your batter.  IMMEDIATELY add to the pan with oil and fry for 5 min, turning every minute to ensure all sides get crispy.  You can do this in batches so that you dont overcrowd the pan.

give a nice sprinkling of salt when the fish is down cooking and out of the pan then set aside.

 

salsa ingredients (Servings 2)

4 Roma tomates

1 lime

1 jalapeno

1/2 medium red onion

1/3 cup cilantro

instructions

start off by dicing your roma tomatoes and add them to a bowl.  easiest way to do this is cut them in half, then remove the center pulp, then dice.

dice your jalapeno and add to bowl.  take out the stem and seeds if you dont want it too spicy.

finelly dice your onion and add to bowl.  chop your cilantro and add to bowl.  squeeze in the juice of one lime and sprinkle in 1/4 tsp salt and pepper. give a nice mix and set aside.  TIP (You can make this ahead of time and the flavors will have some good time to marry)

sauce ingredients

1/3 cup paleo Mayo (I use sir Kensingtons) 

2 tsp hot sauce (I used cholula)

Garlic Powder

salt

pepper

 

instructions

Grab a small bowl and add in the 1/3 cup mayo and the 2 tsp hot sauce. sprinkle with garlic powder, salt, and pepper then give a nice mix.

 

PLATING

Start by heating your sieste tortillas up for 15 seconds in a pan on medium heat.  Place that down on a plate then put one of your fried fish pieces on top, add in a nice spoonful of the pico de gallo then drizzle with the sauce. 

 

hope you enjoy!

-Dave @mypaleoishlife

 

 

 

 

 

 

 

 

David Cohen