FISH TACOS

Cod Fish Tacos on paleo-friendly almond flour tortillas (warmed on a skillet) with shredded purple cabbage & brussels sprouts, pico de gallo, diced green onion, cilantro, homemade taco sauce, Eaton Hemp toasted hemp seeds, and guacamole on the side.

Gotta love a good fish taco! Good news is, my recipe is easy, nutritious and delicious, and can be made on the stove or in the air fryer.

Ingredients for 6 servings:

• 2 1/2 Tbsp extra-virgin olive oil, divided (or 2 Tbsp plus spray avocado or olive oil for air fryer)

• juice from one lime

• 1 tsp salt

• 1/2 tsp cumin

• 1/2 tsp paprika

• 1/4 tsp cayenne

• 1/4 tsp black pepper

• 1 1/2 pounds (700 grams) fresh cod or other flaky white fish, patted

Sauce Ingredients:

• 1/2 cup plain thick Greek or non-dairy yogurt

• 1/4 cup avocado mayonnaise

• juice from one lime

• 1 tsp hot sauce (optional)

• 1 small clove garlic, minced

• pinch of salt

• optional for serving: tortillas, hard taco shells, or lettuce wraps, shredded cabbage or romaine lettuce and/or brussels sprouts, thinly sliced radishes and/or green onions, salsa or pico de gallo, diced avocado or guacamole, fresh cilantro, Cotija cheese, Eaton Hemp toasted hemp seeds or hemp hearts, lime wedges, or toppings of choice

Stove-Top Directions:

1. In a shallow bowl, whisk together 2 Tbsp olive oil, lime juice, salt, cumin, paprika, cayenne, and black pepper.

2. Pat the fish dry then rub the marinade over each piece until evenly coated.  Marinate at room temperature for 15 to 20 minutes. 

3. Meanwhile, make the taco sauce.  In a small bowl, whisk together yogurt, mayonnaise, lime juice, hot sauce, garlic, and salt.

4. Heat the remaining 1/2 Tbsp olive oil in a large nonstick skillet over medium-high heat. 

5. Remove the fish from the marinade and season both sides with a pinch more salt.  Add the fish to the hot pan, flesh side-down, and cook for 4 minutes.

6. Carefully flip the fish and cook for an additional 3 to 5 minutes, or until it is just cooked through and flakes easily with a fork.

7. Let the fish rest for a few minutes, then break into large pieces for the tacos.  Serve in warmed tortillas, hard taco shells, or lettuce wraps with taco sauce and your choice of toppings.   

Air Fryer Directions:

1. In a shallow bowl, whisk together 2 Tbsp olive oil, lime juice, salt, cumin, paprika, cayenne, and black pepper.

2. Pat the fish dry then rub the marinade over each piece until evenly coated.  Marinate at room temperature for 15 to 20 minutes. 

3. Meanwhile, make the taco sauce and preheat the air fryer to 400ºF.  In a small bowl, whisk together yogurt, mayonnaise, lime juice, hot sauce, garlic, and salt.

4. Spray the air fryer basket with oil, add fish (see note below*), and spray it lightly also.

5. Cook for 8 min, gently flip over, spray lightly with oil, and cook for another 2 to 4 min, or until the surface is lightly browned and the fish is cooked through and flakes easily with a fork.

6. Remove the fish from the air fryer and let it rest for a couple minutes before breaking into large pieces for the tacos.  Serve in warmed tortillas, hard taco shells, or lettuce wraps with taco sauce and your choice of toppings.   

*Note: If cooking multiple fillets, leave room between each piece for the air to flow.