Anyone who has attempted or completed a Whole30 challenge, is living a Paleo lifestyle, or who is just watching what they eat, can feel the pain of no tacos. Not eating tacos makes me sad. I’m sure not eating tacos makes you said too. Tacos = life. What? Am I being too dramatic?
This recipe was born out of our desire for our favorite fish tacos. We took the cheese and tortillas out of the equation, adjusted the dressing, and voila! A yummy fish taco bowl. Obviously flour and cheese are awesome, and we all shed a tear when they are gone. But, when you’re making better food choices or if you are forced to avoid dairy and gluten, this recipe will not leave you crying over your bowl.
- 4 tilapia filets, each filet sliced into 4 strips
- 1/4 cup almond flour
- 1 TBSP cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 2 TBSP coconut oil
- Shredded green and purple cabbage
- Suggested toppings: Avocado, Diced Tomatoes, Green Onions
Cilantro Lime Dressing (see recipe below)
Pat tilapia strips dry.
Combine all spices with almond flour in a zipper storage bag. Add fish and shake to coat evenly.
Heat oil in large skillet. Add filets, being sure not to over-crowd the pan.
Cook about 2-3 minutes per side until cooked through.
Build your taco bowl. Fill bowl with shredded cabbage, top with fish filets and desired toppings. Serve with cilantro lime dressing.
Cilantro Lime Dressing
- 1/3 cup Paleo mayo
- 1/4 cup tomatillo salsa
- 2 TBSP coconut or almond milk
- 2-3 cloves garlic
- Juice of one lime
- 1/4 – 1/2 bunch of cilantro leaves
Combine all ingredients in a blender and blend until smooth. Add more milk if too thick. Add more salsa and cilantro for spicier dressing.