Tuesday, December 20, 2011

Paleo Tilapia Tacos

Since coming home, I have been doing so much cooking, which has made me so happy! It's nice to take a little break and do those activities that make me really happy. One recipe I prepared this week was a variation from The Paleo Diet Cookbook by Loren Cordain, Ph.D. It's a wonderful cookbook because a lot of the recipes seem light and fresh, which is the perfect remedy to counter those heavy holiday foods. I made his Paleo Tilapia Tacos with some alterations because my parents don't like really spicy foods. I changed the seasonings to accommodate and added more vegetables as well. I also altered the methodology too, mainly because the pan I was using did not allow for me to just move the vegetables over to cook the fish in a single layer.. I also didn't want the garlic to burn! It was a really great recipe, but what really made it even better for me is adding some lime juice on top of the fish. I think it really needed acidity, because I'm trying to follow his advice and really cut back on the salt, which can be difficult but necessary.


Paleo Tilapia Tacos (adapted from The Paleo Diet Cookbook)
Printable Recipe

2 tbsp extra virgin olive oil, divided
1 orange bell pepper
1 yellow bell pepper
4 scallions, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp black pepper
24 oz tilapia fillets
2 tbsp chopped fresh cilantro
8 large iceberg lettuce leaves
1 large avocado, diced
2 roma tomato, diced
lime juice (or lime wedges)

1. In a large skillet over medium heat, heat 1 tbsp of the olive oil. Add the bell pepper and scallions and saute about 3 minutes before adding the garlic. Continue to cook until the peppers are tender-crisp. Remove them from the pan and set aside.
2. Blend the cumin, coriander, paprika, and pepper together and rub a pinch of the mixture onto each side of the fish fillets. In the same pan the vegetables were cooked in, heat the remaining olive oil, then add in the fish fillets in a single layer. Cook the fillets until they are white and opaque. Break the fish into large chunks, then toss the vegetables back into the pan to re-heat them. Toss in the cilantro as well.
3. Serve the fish inside the lettuce leaves, topped with avocado, tomato, and lime juice.

  • Servings per recipe: 6
  • Per serving:
  • Calories: 228.2
  • Fat: 11.4 g
  • Saturated fat: 1.8 g
  • Cholesterol: 55 mg
  • Sodium: 69 mg
  • Carbohydrates: 9.6 g
  • Fiber: 3.6 g
  • Sugar: 0.7 g
  • Protein: 24.6 g

1 comment:

  1. I will have to say, after being one of the happy people that got to eat these, they were wonderful, and will be added to my menu selections from now on! Mina

    ReplyDelete

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