Cauliflower Fresh Fish Tacos with Mango Salsa
As I sit here wrapped in a full body blanket burrito, I’m reminded of dishes that bring you back to summer. This time we’re not asking Calgon to take us away, we’re asking our dinner to. Hello fish tacos. Paleo and gluten friendly of course! I love these 35 calorie tacos but you can also use tortillas. They make ’em gluten free now.
Top 3 of my favorite foods are latin inspired. Not only is the seafood perfectly prepared, it’s hearty and unpretentious. I often times travel with my boyfriend Nate and best friend Katie and her husband Matt. We often travel to Puerto Rico. We have been all over, chasing some of the island’s best dishes. Nothing is more satisfying than red snapper, ceviche, mofongo, plantains and sangrias. I remember years ago when Katie first took me there, we all shared a room and would laugh ourselves to sleep while an older man outside serenaded the hotel courtyard’s ferrel cats. This was something we looked forward to every night. But the food….the food was not ever forgotten.
Ingredients for Cauliflower Taco:
These are 35 calories a piece. I use all organic ingredients, but it’s just a preference!
- 1 head of cauliflower (stem removed)
- 1 egg
- 1/2 teaspoon salt, pinch of pepper
- splash of lime juice
- In blender, blast cauliflower into rice size pieces. Place between two sheets of paper towel and squeeze out moisture. Microwave cauliflower for 2 minutes, again press between paper towel to drain. Repeat until dry. Add remaining ingredients and mix. You can add any spices you’d like. I sometimes add cumin and garlic. Place on parchment paper and bake for at 350 degrees for 20 minutes.
- Finish in a dry frying pan to crisp.
- Other option is a delish paleo plantain taco I found here: http://theprimitivehomemaker.blogspot.com/2014/03/autoimmune-paleo-plantain-taco-shells.html
Fish and Fixins:
- 1 filet of flounder (or Cod or halibut)
- 2 eggs
- 1/4 cup gluten free flour
- Red cabbage
- 1 lime
- mango salsa (diced mango, red onion, lime juice, salt, pepper, jalapeno, pineapple chunks)
- 1 avocado
Wash and pat dry fish. Slice fish into smaller chunks. Season with salt, garlic powder and pepper.
Dredge fish in salted flour, then egg. Fry on medium high heat in olive oil or peanut oil until brown. Finish in oven.
Place fish on cauliflower taco. Finish with fixins. Enjoy!
Pistachio Crusted Salmon with Tea infused Bok Choy – get your protein on.
This is the easiest dish and it comes out looking “pretty” every time! (If pretty is a word to describe fish…) No really, 20 minutes to bake and under 5 minutes to prepare. Tea gives the bok choy a subtle flavor, nice and light on the palette and the waistline.
- Two 1/3 pieces of salmon
- 1/4 cup pistachio nuts
- 2 tablespoons low fat mayo
- salt, pepper for seasoning
- baby bok choy
- earl grey tea steeped in water
- Olive oil
Preheat oven to 400 degrees. Season salmon with salt, pepper.
Smash pistachio’s into fine pieces. Add 1/2 tsp of lemon juice and mayo. (If you want a lower fat option, add greek yogurt and cut mayo in half). Mix and place on top of fish.
Bake Salmon for 25 minutes until crust browns.
On medium heat, sauté bok choy (tough end removed) in olive oil, salt pepper. Add tea liquid and reduce. Cover and simmer until tender. Finish with mango salsa if you like! (See fish taco recipe for mango salsa)
Potato wrapped Cod
Do you like potato chips? Do you like fish?
Ok, Let’s give you the recipe for potato wrapped Cod.
- 2 pieces of Cod loin (ask for thicker part of the filet)
- 1-2 large Russet potatoes
- Organic Spinach leaves
- Garlic powder
- peanut oil
- marinated artichoke hearts (you can purchase from store)
Wash Cod loins. Season with Garlic, salt, pepper.
Using a mandolin, carefully slice several pieces of the Russet potato, lengthwise. The slices should be paper thin.
Carefully wrap fish with 1 layer of Russet potato. The starch in the potato will stick to the fish. Season with pinch of salt and pepper.
In a small/medium frying pan, heat peanut oil on medium high heat.
Gently place fish in frying pan and fry for 2-3 minutes until potato becomes crispy like a chip and deep browned. Gently flip fish and fry on other side until browned. Remove from pan and allow to rest, 1-2 minutes.
Serve with wilted spinach.
Slice 1-2 cloves of garlic and sauté in 1 teaspoon of peanut oil until garlic browns lightly.
Remove the garlic and add spinach, sauté on low heat until wilted.
Salt and pepper to taste.