- 8
Ingredients
- For the Slaw
- — 2 tablespoons Primal Kitchen Paleo Mayo Chipotle flavor
- — 1 tablespoon sea salt
- — 1 tablespoon raw organic coconut sugar
- — 1/4 cup organic red wine vinegar
- — 2 cups organic pre-chopped slaw
- — 1/2 red onion diced
- — 2 jalapeno peppers diced
- For the Avocado Crema
- — 1/4 cup organic sour cream
- — 1 large avocado pit removed
- — 1 lime juiced
- — 1 tablespoon organic chile powder
- — 1 tablespoon organic cumin
- — 2 cloves garlic
- — salt and pepper to taste
- For the Fish
- — 1 large organic egg
- — 1/2 cup organic cornmeal
- — 1 tablespoon organic cayenne pepper
- — 1 tablespoon organic paprika
- — salt and pepper to taste
- — 4 fillets wild-caught white fish, halved (I recommend cod, flounder or halibut)
- — 2 tablespoons Organic Valley ghee
- — 8 organic corn tortillas
- Garnish: fresh cilantro, lime juice
Preparation
Step 1
For the slaw
— In a large glass bowl, combine mayo, salt, sugar and vinegar. Whisk until combined. Add slaw, onion and jalapeno and toss to mix. Set aside.
For the Avocado Crema
— In a food processor, combine all ingredients. Pulse until smooth; season to taste with salt and pepper. Set aside.
For the fish
— In a small glass bowl, beat the egg. In a shallow glass dish, combine cornmeal, cayenne, paprika, salt and pepper; use a fork to mix well. Dip the fish into the egg mixture, shaking to remove excess. Thoroughly coat in the cornmeal mixture. Set aside and repeat until all the fish has been battered.
— In a large cast iron skillet, melt ghee over medium-high heat. Add battered fish and cook until crispy, about 2 minutes per side. Repeat until all fish have been cooked; careful not to overcrowd the pan.
To assemble: heat your corn tortillas in the microwave for 30 seconds. Add a dollop of avocado crema and spread into a thin layer. Top with crispy fish and chipotle slaw. Garnish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!