Pecan Coated Tilapia Topped with Orange Salsa

This. Was. Damn. Delicious. As I started making this, I thought that I wouldnt have enough pecan crumbs.. then I ended up with plenty. You can probably even get 4 filets out of this "bread" crumb recipe. Then I started on the salsa. Definitely didnt think there would be enough and there was the perfect amount! (Double th salsa if you end up cooking 4 filets!)

The flavors were amazing together. You need to try this one!

 

PREP: 18 minutes

Cook time: 12 minutes
Total: 30 minutes

INGREDIENTS

Fish

2 tilapia filets

1 egg white, beaten

1 cup pecans

1/4 cup unsweetened shredded coconut

1/2 teaspoon dried parsley

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

salt and pepper, to taste

2 tablespoons coconut oil 

Salsa

4 Clementine’s, peeled and cut in halves, seeds removed

1/2 jalapeno, seeds removed and finely diced (I used pepperoncini’s)

1/2 small red onion, diced

1/2 lime, juiced

1/2 lemon, juiced

2 tablespoons fresh cilantro, chopped

pinch of salt 

DIRECTIONS

Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs 

Add your seasonings along with a bit of salt and pepper, pulse 4 or 5 times to mix

Whisk your egg in a separate large bowl 

Put your pecan bread crumbs on a plate 

Heat up a large skillet with your 2 TBS coconut oil

Dunk your tilapia in the egg whites then over to your pecan bread crumbs - coat on both sides - repeat with other filets

Add your pecan breaded tilapia directly to your hot skillet 

Cook on both sides for 5-6 minutes, being sure not to burn the crust 

Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly 

Once the fish is done cooking, top it off with your orange salsa. Your fish should be flaky 

Enjoy! 

-- All the Best

Fish Tacos!

Fish tacos. There is no definite recipe for these. Usually, a white fish is used. Tilapia is delicious and easy to cook with, so you may find more tacos that use it.

 

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

Serves: 4

INGREDIENTS

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

DIRECTIONS

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

 

INGREDIENTS 

5 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)

DIRECTIONS

 

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

 

Recipe: http://paleodietlifestyle.com/fish-tacos/