Coconut Curry Fish Tacos
2016-02-28 21:48:47
Serves 2
An interesting take on fish tacos using lettuce instead of tortillas and shredded coconut instead of traditional breading - definitely a make again recipe.
Nutrition Facts
Serving Size
1926g
Servings
2
Amount Per Serving
Calories 830
Calories from Fat 319
% Daily Value *
Total Fat 37g
57%
Saturated Fat 24g
118%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 109mg
36%
Sodium 1599mg
67%
Total Carbohydrates 86g
29%
Dietary Fiber 26g
103%
Sugars 55g
Protein 53g
Vitamin A
176%
Vitamin C
146%
Calcium
38%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 large lettuce leaves (as shells), we used Red Boston Lettuce (also known as butter or bib lettuce)
For the fish
- 8-12 ounces firm white fish (we used haddock but I'd love to try it with mahi-mahi or halibut)
- ½ cup coconut milk
- ¾ cup shredded coconut (bought in bulk at Whole Foods)
- 1 tablespoon curry powder
- 1 teaspoon sea salt
For the pickled red onions
- 1 small red onion, sliced thin
- 1 serrano pepper or jalapeno, small diced (optional)
- 2 tablespoon rice vinegar
- 1 tablespoon coconut nectar (sugar would work fine)
- pinch sea salt
For the mango salsa
- 1 cup frozen mango, medium diced (or use 1 fresh mango)
- 2 tablespoons cilantro, roughly chopped
- 2 teaspoons grated peeled ginger
- Juice and zest of 1 lime
Instructions
- For the pickled onion
- Slice the onion, add to a small bowl. Add vinegar and sugar. Add diced pepper, if using. Stir to combine and let sit for at least 20 minutes.
- For the salsa
- Prep the salsa and onion first. Small dice the mango. Add the grated ginger and lime juice.
- For the fish
Step 1
- Combine shredded coconut, curry powder and salt
Step 2
- Cut fish into half inch strips
Step 3
- Dredge fish pieces in coconut milk then roll the fish in coconut curry mixture
Step 4
- Sauté fish in coconut oil until lightly browned and crispy and the fish reaches the desired internal temp (I shot for 145° based on food safety guidelines)
Step 5
- Arrange cleaned lettuce leaves on a plate and fill with fish. Top with mango salsa and pickled onions.
Notes
- I thought Haddock was a much nicer tasting fish than cod - personal preference. Next time I might try Halibut or Mahi-Mahi.
Adapted from The Clean Program Blog
Adapted from The Clean Program Blog
Flavorful Life http://flavorful.life/
Leave a Reply