Fish Tacos Deconstructed *paleo*

Did you guys celebrate National Margarita Day on Saturday?  We did!  In fact, we did Saturday and Sunday 🙂  It was a Mexican fiesta kind of weekend at our house.  If you go to the trouble to buy some good tequila, you really should enjoy it, right?!  Right.

Saturday night I made enchiladas.  They were so-so.  I adapted the recipe to make it paleo-ish and substituted tortillas with cabbage leaves.  Everybody liked them, but truthfully it wasn’t my favorite.  The cabbage was a little to crunchy.  I think if I was going to try it again, I would slightly cook the cabbage first and then roll it up.  This isn’t a very pretty picture, but you get the idea—>wpid-IMG_20140222_211836.jpg

But, last night I created a masterpiece.  Fish taco salad!  It may be my new favorite meal—>

wpid-IMAG0283.jpg

First I made some fresh avocado salad:

1 avocado, diced
1 clementine, diced
12 cherry tomatoes, cut in half
1 bunch of scallions, diced
sea salt and pepper to taste
1 jalapeno, diced
fresh cilantro

wpid-IMAG0279.jpg

Next cook your fish.  I baked mine in the oven at 350 for 20 minutes:

1 pound wild cod
drizzle with EVOO
top with spices:  cayenne pepper, sea salt, pepper, chili powder, oregano

Then I sautéed some fresh cabbage in EVOO, sea salt and pepper.  You only need to saute it for 2-3 minutes.  Just enough to soften it up a bit.  I added a few carrot sticks right at the end too.wpid-IMAG0281.jpg

The end result was this deliciousness—>wpid-IMG_20140223_212414.jpg

Best served with a fresh margarita on the rocks 🙂

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About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
This entry was posted in Fish, Paleo, Salad and tagged , , , , . Bookmark the permalink.

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