Earlier this month we
made our best fish tacos ever! Pan fried tilapia, mango salsa, diced avocado and
flaxmeal tortillas.
My husband Ben is the master fish pan-fryer. We use a
modified version of Melissa D’Arabian’s crispy fish recipe from the Food
Network. Usually we dredge tilapia in wheat flour, salt and pepper and then fry
it in canola oil. Since we wanted to make fish tacos Tommy can eat, this time we
dredged the fish in coconut flour. It worked perfectly! The fish was nice and
crispy and it didn't have an overwhelming coconut flavor.
The fish is very simple to prepare, but be forewarned. The
oil tends to splatter a lot and your kitchen may smell like fish for a couple
days. But it’s completely worth it!
This was my first attempt making tortillas and they were a
little crumbly but pretty straight forward to make. I made the Paleo Flax
Tortillas from Brittany Angell’s Real Sustenance. I think next time I will add
a tablespoon of canola oil to the dough. The tortillas sort of have an odd
taste if you eat them by themselves, but with all the other ingredients they
were delicious!
Tommy gobbled up his taco and asked for more! We’ll
definitely be making these again!
Pan Fried Tilapia
2 lbs tilapia fillets
¼ cup coconut flour
½ tsp salt
½ tsp ground black
pepper
Canola oil
Combine coconut
flour, salt and pepper on a plate. Heat a large stainless steel skillet over
medium high heat and add enough canola oil to cover the bottom. Dredge the fish
in the flour mixture. When the oil is hot (but not smoking), add the fish to
the pan and cook for three minutes on each side. If they start to burn, turn
down the heat.
Mango Salsa
2 mangoes, pealed and
diced
1 red bell pepper,
diced
½ onion, diced
Juice of ½ a lemon
Combine all
ingredients in a medium bowl
Paleo Flax Tortillas
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