Please note: I am in no way a photographer. The pictures you get to see on this blog are crappy but real. I think this looks delicious. Mostly because it was! Oh. I love avacado too- so instead of slices- I just chunked them on there. Nom nom nom...
Also, we double most all of our recipes, so the pictures may look like more than what you would normally have We love leftovers. They are the best!
One more thing. If you noticed. We used white corn tortilla shells. A lot of times, we dont have time to make our own (I will, however, be making my own shells in a future recipe! Stay tuned for that!) This isn't straight paleo but a better option- instead of flour tortilla shells. If you are just completely against it- check out a coconut tortilla recipe at the bottom of the post.
PREP: 10 minutes
Cook time: 10 minutes
Total: 20 minutes
1lb fresh tilapia fillets
1 tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 or 2 jalapeño pepper(s), finely chopped (our grocery store was out of these so I used pepperoncini's instead.. worked fine!)
2 cups tomatoes, diced
1/4 cup fresh cilantro, finely chopped
3 tbsp lime juice
Sea salt and freshly cracked black pepper to taste
1 avocado, sliced
In a large skillet over a medium-high heat, mix the coconut oil, garlic and onions together. Cook for about 5 minutes. You'll want your onions to be soft and translucent
Add the tilapia fillets to the skillet
Allow the fillets to cook for 3 - 4 minutes on each side. As the fish begins to cook, use a fork and pull it apart into flaky pieces
Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for at least 5 minutes before removing from heat
Don't forget the avocado!!
Paleo Coconut Flour Tortillas
INGREDIENTS5 tbsp Coconut flour (heaping)
6 Egg whites (save the yolks)
1/8 tsp Baking powder
3 tbsp Coconut milk or water
Fat for frying (coconut oil, lard, ghee)
Place all ingredients- except the oil- into a bowl and whisk briskly for a few minutes. The batter should be relatively runny
Place a medium sized skillet on medium-high heat and add your cooking fat (coconut oil)
Pour in some batter and swirl it around the skillet to form a thin layer. Try using a 20 oz ladle or something that will make them consistent in size
Wait a few seconds until the edges brown or curl up and flip! Take them out and place on a plate when done
Tip: Make these the day you are going to consume them, they should keep in the fridge for a week or so in an air tight container or zip-lock bag