Fish Tacos with Chipotle Lime Cashew Cream

Nutrition Facts
Fish Tacos with Chipotle Lime Cashew Cream
Amount per Serving
Calories
185
% Daily Value*
Fat
 
6.4
g
10
%
Saturated Fat
 
3.4
g
21
%
Cholesterol
 
62
mg
21
%
Sodium
 
294
mg
13
%
Carbohydrates
 
4.4
g
1
%
Fiber
 
1.3
g
5
%
Sugar
 
1
g
1
%
Protein
 
27.1
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 8 (2 tacos each)

Ingredients:

Chipotle Lime Cashew Cream:

  • 1 cup cashews raw organic
  • 1 chipotle pepper in adobo
  • 1 tablespoon chipotle pepper in adobo sauce
  • 2 cloves garlic fresh
  • 1 teaspoon cumin
  • 2 tablespoons lime juice (approx 1 lime)

Fish:

  • 1 tablespoon smoked paprika
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 lbs rockfish (cod) fillets (or other fish, especially salmon or trout) no bones
  • 2 tablespoons coconut oil

Serve With:

  • 1 large head cabbage (about 6 cups shredded)
  • 1 bunch cilantro (about 2 cups chopped)
  • 16 cauliflower tortillas
  • 2 limes cut into wedges

Directions:

Chipotle Lime Cashew Cream:

  • Soak cashews in a bowl of water just to cover for about 8 hours.
  • Drain and rinse cashews then put in a high speed blender. Add about ¼ cup cold water, chipotle pepper, adobo sauce, garlic, cumin, and lime juice.
  • Blend on high speed until a smooth consistency like thick sour cream. If it is too thick and not moving, simply add a little more water about a tablespoon at a time.

Fish:

  • In a small bowl, combine smoked paprika, coriander, cumin, garlic powder, salt and pepper to create a dry rub.
  • Heat skillet or sauté pan on medium heat. Toss fish fillets with dry rub. Add coconut oil and fish to the pan. Cook on one side 4-5 minutes to crisp, flip and cook about another 3-5 minutes depending on the thickness of your fish (thinner fillets require less time).
  • Remove from heat and flake into big chunks for serving.

Serving Suggestion:

  • Place a warm cauliflower tortilla on a plate, spread 1 tbsp chipotle lime cashew cream down the center.
  • Top with 2 ounces of fish (about ¼ cup), ½ cup shredded cabbage, and 2 tablespoons chopped cilantro.
  • Serve with a couple of lime wedges.

Notes:

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