AIP Fish Tacos with Avocado Crema
Who doesn’t love a good taco? The autoimmune protocol presents some challenges when recreating typical taco flavors, but Chef Ann does a pretty good job at it keeping it authentic – especially knowing the limitations. This recipe for fish tacos is simple and clean, but most importantly it is completely AIP compliant. And that avocado crema? wow. You could definitely cook the fish outside on the grill for summer to add another layer of flavor.
If you are following a KETO program, use lettuce leaves instead of AIP tortillas!
AIP FISH TACOS WITH AVOCADO CREMA
FISH
- 1lb fish filets, any type
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- ½ tsp. sea salt
- 2 T. olive oil
CREMA
- 2 avocados
- 2 T. coconut cream
- 4 T. cilantro
- 1 T. minced fresh garlic
- 1 tsp. sea salt
- Juice of one lime
- 6 POTG tortillas
- 1 limes cut into 6 wedges
- 2 cups white cabbage, shredded
INSTRUCTIONS
- Cut the boneless, skinless fish filets into 6 thin strips. Season well with salt, garlic, and onion powder.
- Heat the olive oil in a saute pan and sear the fish on one side, turning carefully to cook the other side. When it flakes easily, it is done.
- Heat the tortillas in a pan until slightly puffed and heated through.
- In a small bowl, remove the avocado meat from the skin with a spoon and mash it thoroughly until smooth. Add the lime juice, fresh garlic, salt and cilantro.
- To assemble, lay each tortilla on a plate, top with a tablespoon of avocado crema, a few tablespoons of shredded cabbage, and lime wedges on the side.
