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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
Ingredients Chipotle Lime Cashew Cream:
Fish:
Serve With:
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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
Click here for my Beet & Cauliflower Tortillas recipe.
Visit SeafoodWatch.org for safest buying options of seafood.
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