You guys. My Paleo world has been changed forever.
I’m pretty good at figuring out replacements for traditional foods within the Paleo guidelines. I make sweet potato pizza crusts, delicious pumpkin desserts, pesto without cheese, and these delicious lettuce tacos with pineapple salsa. There’s always options, and you always have a choice.
Now, I’ll be the first to admit, sometimes the Paleo option doesn’t quite live up to the original. I’m usually willing to sacrifice a bit on texture, as long as the flavor is there, but sometimes, it’s just plain messy. I’ve never gotten a cauliflower pizza crust to be crispy – it always just falls apart in my hands into a pile on my plate, and I end up having to eat it with a fork.
Since going Paleo, tacos have been one of my long-term battles. I love that restaurants are offering the option of lettuce tacos, and I’ve made them plenty of times myself. But let’s be honest – that lettuce is a fickle friend. The first sign of a little liquid, or a little tear, and the whole thing goes down. You try to hold it together, juice running down your arms to your elbows, trying to convince it to stick around for just a few more bites, because you know once you put it down, there’s no picking it up again. But it’s already taken off. It’s done. Down it goes, onto the plate, and you realize – you should have just ordered the salad. You would have gotten more food, wouldn’t have taco juice on your elbow, and you’d be in the same place, eating your food with a fork off a plate.
I was sure there had to be another option. Then, the other day, Amanda over at The Gourmet Cave sent some of these street size tortillas for me to try out. I was skeptical, as any Paleo baked good makes me. It takes talent to make something Paleo as good as the real thing.
I’m going to fangirl for a minute here, and sound totally dramatic, but these tortillas are AMAZEBALLS. Seriously. They are the perfect consistency, they hold up to being heated, they get crispy, and then they don’t break when you bend them. Then, when you eat them, they stay together. JUST LIKE A REGULAR TACO.
I have a love of fish tacos, so that’s what I did with them here, but you could use them for any kind of taco you wanted. She makes a larger size too, that can be used for burritos or wraps. All I know is, I am a customer of The Gourmet Cave’s street size tortillas FO’ LIFE. Limp lettuce tacos are a thing of my past, and they can be a thing of yours too. Pop on over to Amanda’s Etsy store and get yourself some amazeballs Paleo tortillas. You won’t regret it!
Now let’s talk fish tacos. You can put these together in 30 minutes or less. For the slaw, I buy a bag of coleslaw mix for two reasons. One, I’m lazy, and I don’t have time to stand there and shred an entire head of cabbage on a cheese grater. Two, I despise the smell of raw cabbage. It literally makes my stomach turn. I have the same problem with raw cauliflower – I have to step away for fresh air when I make cauliflower rice. I love eating both of them, and still use them in recipes all the time. But anything that saves me time, and saves me from that smell, is worth it.
You can make the avocado cream sauce while the fish is baking, and while you’re waiting for the fish to finish, you can heat up the tortillas. The best way to do this is in a non-stick skillet. You may find that the tortillas stick together a bit – just be gentle when separating them, and they won’t break. Then put them in the pan over medium heat for 3-4 minutes per side. They’ll start to brown and firm up, and shortly after, will deliver you with Paleo taco perfection.
- 2½ cups coleslaw mix
- ⅓ cup mayo
- 1 fresh jalapeno, seeded and diced
- 2 Tablespoons lime juice
- healthy pinch of salt
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- ½ teaspoon cayenne pepper
- 1 lb. mahi or other firm fish
- 1 pack Gourmet Cave's street size tortillas
- 1 ripe avocado
- ½ cup chopped cilantro
- ¼ cup full-fat coconut milk
- 2 Tablespoons EVOO
- 2 Tablespoons water
- ¼ teaspoon salt
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- In a medium sized bowl, combine all the slaw ingredients and stir to combine. Place in fridge while prepping the other ingredients.
- In a small bowl, combine the chili powder, cumin, and cayenne, then pour the mixture out onto a small plate.
- Cut the fish into large chunks (mine were about 3inx1in), then roll each one in the seasoning, coating all sides.
- Place the pieces of fish on the parchment lined baking sheet and bake in the oven for 12-15 minutes or until fish is cooked through and flakes easily with a fork.
- While the fish is baking, combine all the cream sauce ingredients in a food processor and run until smooth and creamy.
- Heat a non-stick skillet over medium heat, and working in batches of 2 or 3, heat the tortillas for 2-3 minutes on each side or until firm and lightly browned.
- Remove the fish from the oven, then to each tortilla add fish, then slaw, then cream sauce. Serve with fresh chopped cilantro and a slice of lime.
A shout to Amanda from The Gourmet Cave for sending over her street-size tortillas for me to try out and review!
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