Fish "Tacos" with Spicy Mayonnaise
Roasted Pineapple with Lime and Coconut
Ingredients
- 1 tomato, diced
- 2 green onions, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice, divided
- ¾ tsp salt, divided
- ½ cup avocado-oil mayonnaise (or use a homemade Paleo mayonnaise)
- 1 tsp ground chipotle chile pepper
- 1 tsp ground cumin
- ¾ tsp paprika
- ¼ tsp pepper
- 3 cloves garlic, minced
- 1½ lb mahi mahi
- 2 Tbsp avocado oil
- 12 cabbage leaves
- 4 radishes, sliced
- 2 avocados, sliced
Instructions
- Combine tomato, onions, cilantro, 1 Tbsp lime juice, and ¼ tsp salt in a bowl; set aside until ready to serve.
- Combine mayonnaise, 1 Tbsp lime juice, and chipotle pepper in a bowl; set aside until ready to serve.
- Combine cumin, paprika, ½ tsp salt, pepper, and garlic; rub over fish.
- Cook fish in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until fish flakes with a fork.
- Break fish into chunks with a fork. Spoon fish into cabbage leaves; top with radishes and avocado. Drizzle with mayonnaise; top with tomato mixture.
Side Dish Ingredients
- 1 peeled pineapple
- 2 Tbsp fresh lime juice
- 1 Tbsp raw honey
- ¼ cup coconut chips
Side Dish Instructions
- Preheat oven to 425°F. Cut pineapple into wedges; place on a rimmed baking sheet.
- Combine lime juice and honey; drizzle over pineapple. Bake 20 minutes or until pineapple is browned. Sprinkle with coconut.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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