Chipotle Fish Tacos

Chipotle Fish Tacos

Ingredients:

3 medium size white fish filets (I used tilapia), cut into 3/4 inch by 3 inch pieces.

1 avocado

romaine lettuce, shredded

Paleo friendly tortillas (I made the wraps from Against All Grain‘s Meals Made Simple book.)

coconut oil for frying

In the picture, I garnished with Southwestern Chipotle Mayo, avocado slices, lettuce, and plantain chips. Other garnishes include: fresh lime wedges, tomato, salsa, guacamole. Let everyone build their own taco!

Fish Coating Ingredients:

1/2 c coconut flour

2 tsp chipotle chili powder or southwest seasoning

2 tsp sea salt

2 tsp garlic powder

1 tsp cumin

dash black pepper

Prepare taco garnishes ahead of time so that you will be ready to assemble tacos when fish is cooked. Southwestern Chipotle mayo may be made one day in advance.

Heat large skillet on medium high heat. Melt enough coconut oil to fill the skillet around 1/2 inch deep. Combine fish coating ingredients in a large, shallow bowl. Dip each piece of fish in boat to coat all sides well. Add fish pieces to oil and fry 2-3 minutes on each side, until coating is golden brown. Remove to paper towel-lined plate to cool slightly.

In the meantime, warm tortillas (if using). Add 2-3 pieces of fish to each tortilla and drizzle with chipotle mayo. Add desired garnishes and serve while warm.