* Percent Daily Values are based on a 2000 calorie diet.
Yield: 8(2 tacos each)
Ingredients:
Chipotle Lime Cashew Cream:
1cupcashewsraw organic
1chipotle pepper in adobo
1tablespoonchipotle pepper in adobo sauce
2clovesgarlicfresh
1teaspooncumin
2tablespoonslime juice(approx 1 lime)
Fish:
1tablespoonsmoked paprika
1tablespooncoriander
1tablespooncumin
1tablespoongarlic powder
1/2teaspoonsalt
1/2teaspoonground black pepper
2lbsrockfish (cod) fillets(or other fish, especially salmon or trout) no bones
2tablespoonscoconut oil
Serve With:
1large headcabbage(about 6 cups shredded)
1bunchcilantro(about 2 cups chopped)
16cauliflower tortillas
2limescut 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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