Paleo Breaded Fish Tacos

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So this was back when I was attempting to do the Whole Life Challenge, which involved being on the Paleo diet.  I didn’t last very long.

For those of you on the Paleo diet or want to try it, this recipe will be perfect for you!  If you are a gluten lover like me with no self-control, you can always just substitute the sweet potato chip crumbs with bread crumbs or panko bread crumbs.  My Mac is trying to autocorrect “panko” to “panic.”  My computer is so uncultured.

You can also just deep fry the fish instead of baking it if you want the crust to be crispier, but I was trying to be healthy so I didn’t.  You can also use sour cream instead of Greek yogurt, which will make the taste a little more tart.

Hope you guys get the chance to give it a try!

Paleo Breaded Fish Tacos
adapted from Dashing Dish
(makes 4 servings)

1 lb white fish (tilapia, cod, etc)
salt, pepper, and garlic powder
1 egg
2 tbsp milk
1 1/2 cups sweet potato chips, crushed
to make dressing:
1 7-oz container of plain Greek yogurt
1 lime, juiced
1 jalapeño pepper, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dill weed
1/2 tsp ground cayenne pepper (or 1 tsp if you want it spicy)

16 small tortillas
1/2 head of cabbage, cored and shredded
2 tomatoes, diced (or pico de gallo)
2 limes, cut into wedges

  1. Preheat oven at 425 degrees F.  Line a baking sheet with foil and set a wire rack on top.  Spray the rack with non-stick spray.
  2. Gather 2 shallow dishes.  Beat egg and almond milk in one and pour crushed sweet potato chips in the other.
  3. Dip fish in egg mixture then in crushed chips, pressing the chips into the fish.   Set on top of the wire rack.  Spray each piece of fish lightly with non-stick cooking spray.
  4. Bake for 18-20 minutes or until crust is lightly golden brown and fish is cooked through, flipping each piece over halfway through cooking.
  5. To make the dressing, thoroughly combine all dressing ingredients.
  6. Heat the tortillas and assemble tacos by stacking two tortillas then placing fish pieces in the center topped with cabbage, dressing, and tomatoes.
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