This recipe is from this cookbook. We didn't use any tortillas or cheese to make this recipe paleo.
Baja Fish Tacos with White Sauce
Even my students who say they don’t like fish confess that they love this recipe. The list of ingredients is long but the recipe is actually simple to prepare. To mix it up, try replacing the fish with black beans or grilled chicken. Keep the ingredients in the fridge all week for instant “taco night” dinners.
2 tablespoons freshly squeezed lime juice (about 2 limes)
2 tablespoons olive oil
1 tablespoon wheat-free tamari or soy sauce
1 pound white fish (tilapia, cod, or halibut)
½ cup shredded cabbage
4 leaves romaine, sliced
1 medium-sized carrot, grated
¼ cup red onion, diced
Kosher salt or sea salt to taste
Freshly ground pepper to taste
8-12 corn tortillas or taco shells
Optional: grated cheese or salsa
¼ cup mayonnaise (or plain yogurt)
1 tablespoon freshly squeezed lime juice (about 1 lime)
2 tablespoons chopped cilantro
1 clove garlic, pressed (or 1 teaspoon minced garlic)
1 tablespoon water
Optional: 1/8 teaspoon cumin
ADULTS: Preheat the broiler. Slice the fish into pieces that are 4 inches long and 1½-inches wide (or have a fishmonger do it for you) and put them into a baking dish.
KIDS 6 and up: Whisk 1 tablespoon each of the lime juice, olive oil and tamari together in a small bowl and pour the mixture over the fish. Allow the fish to marinate for 15-30 minutes in the refrigerator. Meanwhile, prepare the vegetables and put them in a medium-sized bowl. In a separate small bowl, combine the remaining 1 tablespoon of olive oil and lime juice, salt, and pepper and pour it over the vegetables.
ADULTS: Transfer the marinated fish to a baking sheet (or a broiler pan) lined with foil and
place it approximately 5 inches underneath the broiler (the heat source at the top of the oven).
Broil the fish for 8-10 minutes until the center of the largest piece is cooked through and fl kes
easily. Warm the tortillas in a skillet or in the oven.
KIDS 4 and up: In a small bowl, combine the mayonnaise (or yogurt), lime juice, cilantro,
garlic, water, (and cumin, if using), and stir them together until smooth. Put 1-2 fish pieces
in each tortilla and top with dressed vegetables and white sauce. (Add a little grated cheese
and salsa, if using.)
Repeat this process for each tortilla. Serve immediately. Store the fish, vegetables, and white sauce in separate, sealed containers in the refrigerator for up to 4 days.
Prep time: 30 minutes
Total time: 45 minutes
Yields: 10-12 tacos
Recipes from Easy Meals to Cook with Kids by Julie Negrin © 2010