Paleo (Grain-Free) Spicy Fish Tacos

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Ah, fish tacos. Living in San Diego has made me spoiled on fish tacos. I love going to Rubio’s to get beer-battered fish tacos, but at over 1,000 calories per meal I rarely get it… unless I’m pregnant. Then I go crazy because, you know, the baby wants it.

But I digress.

I’ve been cooking so much more lately since my husband has gone Paleo. And I just came up with this super-easy spicy fish taco recipe that even my kids enjoy – though I turn down the heat on their fish a bit and serve it up with tortilla chips.

Ingredients

• 2-3 six-inch size filets of white fish (I prefer sole or cod)
• 6-10 whole leaves of romaine lettuce
• 1 tsp garlic salt or 1 clove garlic, chopped
• 1/2 tsp sea salt
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper (adjust according to taste – I omit this for the kiddos)
• 1/4 tsp white pepper (I get mine from the Asian supermarket or use black pepper as a substitute)
• 1/2 to 1 cup cheddar cheese, shredded
• 1 avocado
• 1 jar salsa
• 1-2 tbsp olive oil

Directions

1. Heat a large skillet pan to medium heat. Add olive oil.
2. Combine all the dry spices in a bowl. Sprinkle spice mixture on both sides of fish, then place fish in the pan.
3. Cook on each side for 2-3 minutes, until browned and cooked evenly. Set aside.
4. Cut open avocado and slice into cubes.
5. Place 2-3 romaine lettuce leaves on plates. Top with fish, then add avocado, cheese and salsa.
6. Enjoy!

Makes 3-4 servings.