Paleo Utltimate Fish Tacos

CIMG0657Fish Tacos
Paleo Ultimate Fish Tacos
  1. 2 pounds mahi mahi (skinned, boned, and cleaned)
  2. Sea salt and freshly ground pepper
  3. 1/2 head savoy cabbage, finely shredded (I just used red cabbage)
  4. 1 bunch cilantro
  5. 3 limes, cut into wedges for garnish
Pink Chile Mayonnaise
  1. 1 cup mayonnaise (make sure that it is free of soybean oil and trans fats–you could also make your own)
  2. 3 chipotles in adobo, plus 2 tablespoons of the adobo sauce
  3. 1/2 lemon, juiced
  4. Sea salt and freshly ground black pepper
Mango Salsa
  1. 1 ripe mango, peeled, pitted and diced (about 1 cup)
  2. 1/2 medium red onion, finely chopped
  3. 1 jalapeno chile, minced (include ribs and seeds for a hotter taste if desired)
  4. 1 small cucumber
  5. 2 Tbsp fresh cilantro leaves, chopped
  6. 3 Tbsp fresh lime juice
  7. Salt and pepper to taste
Fish. Preheat oven to 400 degrees F, and season fish with salt and pepper.  Place on an ungreased baking sheet, and cook for approximately 13 minutes.
Pink Chile Mayonnaise. Dice adobes until very fine–almost a paste.  Add to mayonnaise, and stir in lemon juice, salt and pepper.  Refrigerate until ready to use.  (Note:  the original recipe called for 1 cup sour cream as well, but I simply omitted it.  If I had raw sour cream on hand, I wouldn’t be afraid to add that to the recipe.  Just remember that such things are not Paleo, so they should usually be avoided.  My personal philosophy, however, allows limited quantities of RAW dairy such as butter and sour cream.)
Mango Salsa. Combine all ingredients in a bowl.  Season to taste with salt and pepper.
To serve, I combined the red cabbage with some spring lettuce and then tossed it with a quickly put-together dressing of grapeseed oil, lime juice, cilantro, and adobo sauce.  I broke the fish down into smaller pieces, and then piled it on top of the salad.  To finish, I topped with mango salsa and some of the pink chile mayonnaise.
If you prefer something more ‘taco-like’, I suggest serving the tacos with cabbage leaves or perhaps iceberg lettuce.

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