Fish Tacos with Chipotle Lime Cashew Cream

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Print Recipe
Fish Tacos with Chipotle Lime Cashew Cream
Votes: 1
Rating: 3
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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
Votes: 1
Rating: 3
You:
Rate this recipe!
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Instructions
Chipotle Lime Cashew Cream:
  1. Soak cashews in a bowl of water just to cover for about 8 hours.
  2. 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.
  3. 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:
  1. In a small bowl, combine smoked paprika, coriander, cumin, garlic powder, salt and pepper to create a dry rub.
  2. 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).
  3. Remove from heat and flake into big chunks for serving.
Serving Suggestion:
  1. Place a warm cauliflower tortilla on a plate, spread 1 tbsp chipotle lime cashew cream down the center.
  2. Top with 2 ounces of fish (about ¼ cup), ½ cup shredded cabbage, and 2 tablespoons chopped cilantro.
  3. Serve with a couple of lime wedges.
Recipe Notes

Click here for my Beet & Cauliflower Tortillas recipe.

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Nutrition Facts
Fish Tacos with Chipotle Lime Cashew Cream
Amount Per Serving
Calories 185 Calories from Fat 58
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 3.4g 17%
Cholesterol 62mg 21%
Sodium 294mg 12%
Total Carbohydrates 4.4g 1%
Dietary Fiber 1.3g 5%
Sugars 1g
Protein 27.1g 54%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Fish Tacos with Chipotle Lime Cashew Cream
Amount Per Serving
Calories 185 Calories from Fat 58
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 3.4g 17%
Cholesterol 62mg 21%
Sodium 294mg 12%
Total Carbohydrates 4.4g 1%
Dietary Fiber 1.3g 5%
Sugars 1g
Protein 27.1g 54%
* Percent Daily Values are based on a 2000 calorie diet.

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