How to Make Paleo Fried Fish Tacos with a Chipotle Crema Sauce

white fish

🥗Healthier: grilled fish

💰Cheaper: pollock

Grilled fish reduces calories and pollock is often less expensive.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess with fewer calories and sour cream is a budget-friendly option.

Peel off the outer layers of the cabbage and rinse it.

Cut the cabbage in half and remove the core.

Use a mandolin to slice half a green cabbage super thin or use a sharp knife.

Place the cabbage in a bowl.

Add 1 tablespoon of white vinegar, a few scoops of mayo, juice of half a lime, garlic powder, pepper, and salt to the cabbage and toss to combine.

Cover and refrigerate for a few hours, tossing occasionally.

For the chipotle crema sauce, juice one lime and mince a few garlic cloves.

Use 2 chipotles in adobo sauce, remove the seeds, and mince them finely.

Blend together half a cup of mayo, half a cup of sour cream, chopped garlic, chipotles, lime juice, adobo sauce, a splash of white vinegar, 0.25 teaspoon salt, and 0.125 teaspoon pepper until smooth.

Prepare 2 pounds of halibut by drying it and cutting it into strips.

In a bowl, combine 1 cup of cassava flour, 1 teaspoon baking powder, 1.5 teaspoons salt, 0.5 teaspoon paprika, 0.5 teaspoon garlic powder, and 0.25 teaspoon pepper, then sift and stir to combine.

Beat 1 egg in a separate bowl and add 1 cup of cold sparkling water, whisking gently.

Incorporate the egg mixture into the flour mixture, adding 1 teaspoon mustard for color and flavor, adjusting thickness as needed.

Heat 1 cup of avocado oil in a 4-quart Dutch oven to 360-375°F.

Season the fish strips with salt, coat them in the batter, and fry in batches for 1.5-2 minutes per side until golden brown.

Remove the fish and place on a wire rack, seasoning with flaky salt immediately after frying.

Assemble the tacos with a homemade cassava flour tortilla, chipotle crema sauce, slaw, fried fish, and radish slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens