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Servings
(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
Servings
(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
Instructions
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.
Recipe Notes
___________________________
Check out our products of Omega 3's here. Most people don't get an adequate amount of Omega 3's in their diet and that is devastating for your heart and overall health. My favorite is our Omega-3 power squeeze, I love putting it into my shakes every morning!
Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).
| Servings |
(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
Ingredients
Chipotle Lime Cashew Cream:
Fish:
Serve With:
|
Instructions
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.
Recipe Notes
___________________________
Check out our products of Omega 3's here. Most people don't get an adequate amount of Omega 3's in their diet and that is devastating for your heart and overall health. My favorite is our Omega-3 power squeeze, I love putting it into my shakes every morning!
Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).
