Fish Tacos

This is one of my favorite fast dinners to make. Especially when I’m craving a taste of the beach and the sun and sea. They’re fresh, full of great, good-for-you vegetables, and eating them with cabbage leaves as your tortilla stand-in is an option, if you want to make them paleo-friendly. I, however, love my organic corn tortillas. Mahi mahi, snapper, halibut, and cod all work in this dish, check the Monterey Bay Aquarium Seafood Watch for which fish are safe to eat right now. And, you can substitute shrimp for fish or make it vegan with tofu, just use the same spice blend and extra firm tofu. I serve this with a dead-simple-to-make pico de gallo, guacamole and red cabbage, grilled corn slaw (aka salad). 

Fish Tacos
Serves 4
These fish tacos are best served with a salad made from all your Farmers Market bounty. Great any time of year, come summer you can adapt this recipe for the grill very easily.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the Fish Tacos
  1. 1 tablespoon ground chipotle or chile powder
  2. 1 teaspoon garlic powder
  3. 1 teaspoon onion powder
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dried thyme
  6. Sea salt, to taste
  7. Ground black pepper, to taste
  8. 1 ½ pounds wild-caught firm white fish fillets, like cod, mahi mahi, or red snapper, skinless
  9. 12 white corn tortillas
  10. 1/2 small green cabbage, shredded
  11. 2 tablespoons grapeseed oil
  12. 5 radishes, trimmed and sliced thin
  13. 2 limes, cut into wedges
For the Crema
  1. 1/4 cup lactose-free organic sour cream or full-fat (goat or sheep milk) Greek yogurt
  2. 2 tablespoons organic mayonnaise
  3. 1 teaspoon ground chipotle powder
  4. Splash of apple cider vinegar
  5. 2-3 tablespoons water, plus more as needed, to thin crema
  6. (Optional) Hot sauce
Small batch pico de gallo
  1. 2 large tomatoes, diced
  2. 1/4 medium-sized white, finely diced
  3. 1 small jalapeño, seeded, finely diced
  4. 1 tablespoon fresh cilantro, chopped
  5. Juice from 1 lime
  6. Sea salt, to taste
  1. Prepare the pico de gallo. In a bowl combine the tomato, onion, jalapeño, and cilantro, stir, add the lime juice. Stir all the ingredients in the lime juice. Season to taste with salt and add more lime juice, if needed.
  2. Whisk mayo and sour cream in a small bowl to blend. Add the apple cider vinegar, chipotle powder, and water, whisk until blended, add more water for desired consistency. Season to taste with salt, pepper, and hot sauce.
  3. Combine the spices and dried herbs in a bowl. Season the fish fillets with salt and pepper, then sprinkle them with the spice mixture. Set aside.
  4. If cooking on a stovetop, put a cast-iron skillet or pan on the burner at medium high heat. Add 2 tablespoons of oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
  5. If grilling, brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.
  6. Fill tortillas with fish, cabbage, radishes and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
  1. If you're on the 6 Week Reset, skip the crema and instead enjoy a little guacamole on your tacos. Dairy is inflammatory for most of the world's population and we do best when we limit our consumption of dairy.
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