Paleo, Grain Free, Gluten Free, Low Carb

Fish Tacos with Mango Salsa

One of my favorite food truck foods is great fish tacos.  I love the kind that is made with lightly battered fried fish too.  How do you accomplish that and not do a serious cheat meal from your Paleo grain free low carb diet.  Here’s how.

 

Fish Tacos

For the Taco Shells

8 Nourishe Tortillas made from our Pizza Crust Mix (recipe here)

Directions for making them into crispy taco shells.  After making the tortillas heat up enough oil in a pan that allows the tortillas to fry.  Heat oil on medium high heat.  Use tongs to hold the tortilla and fry in the hot oil. Do not over fry (need to still be pliable).  As soon as the tortillas come out of the oil fold it around a dowel to create the taco shape.  These can be made ahead of time.

Mango Salsa

1 large ripe mango cut into 1/2 inch cubes

2 TBS chopped cilantro

2 TBS finely chopped red onion

1 TBS fresh lime juice

1 TBS honey

salt & pepper to taste

small dash habanero hot sauce (optional)

Directions

In a non-reactive bowl mix all ingredients together well and let sit on the counter covered for at least an hour.

 

Fried Fish

1 lb any kind of mild white fish filets (cod, tilapia, orange roughy)

salt & pepper to taste

1/4 cup fine almond flour

2 TBS coconut flour

2 TBS arrowroot flour

1/2 tsp ground cumin

1/4 tsp chipotle powder

dash granulated garlic powder

more salt & pepper to taste

1 whole egg

1/4 cup water (more water if needed to make a batter)

enough light olive oil to deep fry the fish

Cut fish into 2 x 1 inch pieces and season with salt & pepper.  Make batter in a bowl by adding all the next ingredients except light olive oil.  Heat a large sauce pan over medium high heat and add oil to a level that allows for the fish to deep fry.  When oil is hot add the fish to the batter to coat all the pieces well.  Add a few pieces of fish gently to the hot oil but do not crowd.  Fry until batter is golden brown.  Transfer the fried fish to a platter lined with paper towels.  Do this in batches until all the fish is cooked.

Arrange tacos with the fish, a little shredded lettuce or shredded cabbage and then the mango salsa.  A little squeeze of lime and you’re good to go! Serves 4