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 myrecipes.com.

Serves 4.

Ingredients
Crema
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

Filling

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)

Preparation

Preheat oven to 425 degrees F.

Crema

Prepare crema by combining the first 8 ingredients in a small bowl. Refrigerate while preparing the remainder of the meal.

Filling

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.