Mango Carrot Fish Tacos with Cilantro Sauce (AIP and Paleo)

To help you with some of these tricky ingredients this post contains affiliate links.  

These tacos are so tasty! They taste like a splash of summer. There are a couple of steps to making these, but it is totally worth it.  

4 cod filets cut in to 1/2 in by 2 in pieces

Marinate the filets for at least 2 hours or overnight with:

The juice of 2 limes

1 tsp garlic

1/2 tsp cinnamon

Once done marinating...

preheat the oven to 375 F

Put 2 lightly beaten eggs in a shallow bowl (optional), and 1 cup coconut flakes in another bowl.

If you tolerate eggs, I would dip the filets in the eggs first to help the coconut flakes stick better. If you don't do eggs, you can skip this step. 

Dip the filets in coconut flakes to coat. Then place them on a parchment-lined baking sheet.

Cook for 5 minutes on each side. 

Finally, broil for 1 minute on each side.

Next, you will need:

1 large carrot

1 mango

1 avocado

While the fish is cooking, slice your mango and avocado then make carrot ribbons by running a peeler down the carrot the long way.  

To make your Cilantro Sauce 

1 C Coconut cream (or if you happen to have AIP coconut yogurt that will make this even creamier)

2/3 C cilantro

1 shallot

1 garlic clove

Juice of one lime

1 TBSP olive oil

sea salt

Place all the ingredients in a food processor and combine.  

Next, tortillas for serving

1 C cassava flour plus 1 TBSP

1/2 C palm shortening

1/2 C coconut milk

2 TBSP coconut flour 

1/4 tsp salt

Avocado Oil for cooking

 Place the cassava flour in a bowl. Using a pastry blender, work in the palm shotening until you have small pea-sized chunks.

Add the coconut milk and 1 TBSP of coconut flour and salt. Gently mix together. 

Next, place some parchment paper on your working surface and sprinkle it with a little cassava flour. 

Add the other TBSP of coconut flour to the cassava flour.  Then knead the dough until a nice ball forms. 

Break off about 1 TBSP pieces of dough and gently work with fingers into a small tortilla, about 1.5 inches across. 

With a frying pan on medium to low heat, add avocado oil (Not too much! If you try to fry these they will fall apart. Use just enough to keep them from sticking.) 

Add two or three tortillas and cook slowly until you see small bubbles, about 2 minutes. Then flip and cook again, about another 2 minutes.  

Finally, assemble your tacos.

Place your fish on your tortilla, then top with mango, avocado, and carrot ribbons and drizzle your cilantro sauce over the top.  ENJOY!