"Breaded" Rockfish Tacos
- 12oz rockfish, sliced into 1" by 3" strips
- 1 TBSP Laird Superfood Turmeric Creamer
- 2 TBSP Avocado Mayo
- 1 TBSP water
- 2 cups purple cabbage
- 1/4 cup kefir
- 2 TBSP lime juice
- 1 tsp minced garlic
- 1/3 cup toasted pumpkin seeds
- 1/4 cup chopped fresh cilantro (or parsley - depending on what you have!)
- 1-2 tsp cumin (to taste)
- 1/4 cup Brazil nuts
- 1/4 cup macadamia nuts
- 1/2 tsp salt
- 1-3 tsp coconut oil
- 3-6 corn tortillas
- Trader Joe's Roasted Tomatillo & Mango salsa
- Whisk together the creamer, mayo, and water. Then add the fish and marinade for at least 30 minutes. You will want to allow the fish to come to room temperature before you cook it, so keep that in mind when planning this meal.
- In another bowl, whisk together the kefir, lime, cumin, cilantro, and garlic. Stir in the cabbage. You can toast the pumpkin seeds on the stovetop in a skillet over medium high heat for 3-5 minutes. Or toast on a low broiler or 400 degrees for 5 minutes. Keep an eye on either method - these can burn fast! Allow to cool a few minutes and then stir into the slaw. Cover and refrigerate until ready to serve.
- You'll also need to toast the Brazil nuts and macadamia nuts. Same method as with the seeds. Allow them to cool and add them to a food processor with the 1/2 tsp of salt. Pulse until the nuts resemble a bread crumb like a panko. Then dump them out in a shallow bowl or plate.
- Swirl the coconut oil in a skillet to coat and heat on medium high.
- Take one piece of fish (at room temp) out of the marinade, dip in the nut crumbs to coat all sides of the filet, and then place in the hot skillet. Repeat until skillet is full but not over-crowded. Cook for approximately 2 minutes and then flip with tongs for another 2 minutes. These should be thin filets and won't take long.
- Warm up your corn tortillas and then place some of the slaw down first. Add a few strips of the fish. Then top with a slice of avocado and finally finish off with the salsa.
I know there are a lot of steps involved in this one but you'll save some time if you buy the pre-shredded cabbage and the salsa ready to go from the jar. I promise you this recipe is soooo worth it!!