Fish Tacos (AIP)

​This post includes my recipes for three different fish taco components. Fried Fish, Cabbage Slaw, and Cilantro Lime Crema. Go ahead and try the individual recipes on their own. The cilantro lime crema is particularly delicious on top of sweet potatoes, soups, or just about anything.

All the components come together to make a perfect fish taco. The fish is well seasoned, the slaw adds some sweetness and crunch, and the crema is so zesty and flavourful! I think the perfect tortillas for this are my AIP Cassava Root Tortillas, but feel free to use whatever kind of tortilla you prefer!

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Fish Tacos

​Yeild: 6 tacos

​Fried Fish

• ​3 fish fillets (any white fish)
• 3 Tbsp. olive oil
• 3 tsp. garlic powder
• 3 tsp. onion powder
• 3 tsp. oregano
• 3/4 tsp. pink salt (or sea salt)
• 3/4 tsp. ground ginger

Method

• ​Mix all the ingredients (except fish) together in a small bowl. Brush onto the fish, coating well.
• Cook in a frying pan over medium heat until cooked through and browning. Flip fish halfway through. (For cook time, follow the directions for your specific fish. Typically 3-5 min. per side.)
• Cut each fillet in half lengthways. ​

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Cabbage Slaw

• ​​1/3 of a purple cabbage, shredded
  
• 1 apple, grated
  
• 1 carrot, grated
  
• 1Tbsp. + 2 tsp. olive oil
  
• 2 tsp. balsamic vinegar
  
• 2 tsp. lemon juice
  
• 1 tsp. onion powder
  
• 1/2 tsp. pink salt

Method

• ​Place all ingredients in a bowl. Combine well.
  
• Set aside in fridge for 15-30 min. to let the flavours meld.
  

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Cilantro Lime Crema

• 1 cup coconut cream (the thick cream that separates to the top of a refrigerated can of coconut milk)
• 1/3 cup cilantro, finely chopped
• Juice of 1 lime
• 1/4 tsp. pink salt (or sea salt)
• *Optional: 2 Tbsp. onion, finely chopped

​Method

• Mix all ingredients together in a small bowl. (Keeps in the refrigerator up to 5 days.)

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Fish Tacos

• 6 tortillas
• fried fish (see above)
• cabbage slaw (see above)
• cilantro lime crema (see above)

​To assemble fish tacos use 1 tortilla, a scoop of cabbage slaw, 1 piece of fish & a spoonful of cilantro lime crema per taco. Top with fresh cilantro & a squeeze of lime, if desired.

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Tip: You can skip the tortillas and use lettuce leaf wraps, or serve these up as fish taco bowls!

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