One of the best days of the year is upon us: National Taco Day. From the classic tortilla with carne asada to lettuce leafs and refried beans, there really is no wrong way to get your taco on. To spread the taco cheer, we’re sharing our favorite paleo recipe with a Green Chef twist.
Paleo Fish Taco Salad
11 ounces cauliflower florets
4-5 sprigs cilantro
2-3 sprigs oregano
1 cup red cabbage, shredded
1 cup pineapple
3 tablespoons red onion, ¼-inch diced
½ teaspoon garlic, peeled and minced
2 wild-caught cod fillets
2 tablespoons pepitas
½ tablespoon hemp seeds, shelled
1 heart romaine lettuce
Taco Spice Blend
1/4 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/8 teaspoon ground coriander
1/4 teaspoon onion powder
pinch of pepper
1 tablespoon cilantro, chopped
1 tablespoon coconut milk
salt (to taste)
2 teaspoons lime juice
2 1/4 tablespoons water
1/4 cup mashed avocado
TACO SPICE BLENDCombine all taco spice blend ingredients in a small bowl and stir to combine.
AVOCADO-LIME DRESSINGRoughly chop cilantro. Combine all avocado-lime dressing ingredients in a blender. Mix on medium speed until smooth.
GRATE CAULIFLOWERPreheat oven to 425 degrees. Grate cauliflower on large holes of a box grater into a large bowl. Destem oregano; roughly chop leaves.
ROAST CAULIFLOWERAdd oregano and about 1 tablespoon cooking oil to bowl with cauliflower. Season with a large pinch of salt and pepper. Toss to coat. Spread in an even layer on a foil-lined baking sheet. Roast 12-15 minutes, or until tender. Wipe bowl with a paper towel.
SEASON FISHMeanwhile, pat cod fillets dry with a paper towel. Place in a medium bowl. Add about 1 tablespoon cooking oil and taco spice blend. Gently turn to coat evenly. Reserve.
START SALSARoughly chop pineapple. Remove jalapeño stem and seed pod. Mince jalapeño. Destem cilantro; roughly chop leaves. Halve lime. See Chef Secrets: How to Remove Spice From Your Fingers.
FINISH SALSAPlace pineapple, cilantro, red onion, garlic, about 2 teaspoons olive oil, and desired amount of jalapeño (or omit altogether) in a small bowl. Squeeze juice of half lime over bowl to taste. Salt and pepper to taste. Toss to combine.
PREP & DRESS SALADCut root end off romaine lettuce and cut in half lengthwise. Slice across into about ½-inch wide ribbons. Place lettuce and red cabbage in bowl used for cauliflower. Add avocado-lime dressing to taste. Toss to coat.
COOK FISHHeat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Carefully add cod to hot pan. Cook 3 minutes, then flip. Cook 3-4 minutes, or until fish is cooked through and flaky. Remove from heat. Flake fish into large pieces with a fork.
PLATE YOUR DISHCut remaining half lime into wedges. Divide salad between plates and top with roasted cauliflower “rice.” Serve cod atop the “rice” and spoon desired amount of salsa over fish. Drizzle with any remaining avocado-lime dressing. Garnish with pepitas and hemp seeds. Serve with lime wedges. Enjoy!
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