Sunday, March 13, 2011

Fish Tacos with Lime-Cilantro Crema

Always in the mood for Mexican food, I decided to use the fresh cilantro from my CSA box to create a paleo crema. This crema perfectly compliments the slightly spicy, smoky flavors of the fish. I used wild halibut for this recipe, but cod or any hearty white fish will do. I love that the fish is baked in the oven--it's super easy! I used Pure Wraps for the taco shells but you could just as easily wrap them in large lettuce leaves. This one is worth trying!

Adapted from

Serves 4.

1/3 medium onion
1/4 cup fresh cilantro
1 garlic clove
3 Tbsp paleo mayonnaise
3 Tbsp coconut milk
1 tsp grated lime rind
1 1/2 tsp freshly squeezed lime juice
1/4 tsp sea salt

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp sea salt
1/8 tsp garlic powder
1 1/2 pounds halibut fillets
coconut oil
1 bunch large lettuce leaves OR Pure Wraps (optional)

Preheat oven to 425 degrees F.
Prepare crema by combining the first 8 ingredients in a small bowl. Refrigerate while preparing the remainder of the meal.

  1. To prepare filling, combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a small bowl.
  2. Place fish on a large, rimmed baking sheet. Sprinkle both sides evenly with spice mixture.
  3. Bake for 9-10 minutes or until fish flakes easily with a fork.
  4. Transfer fish to a bowl and break into pieces.
  5. Serve family style by offering fish, crema, and coconut or lettuce wraps for filling.

1 comment:

  1. i made these and used the avocado ranch dressing you have on here instead of the was amazing!