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Fish Taco Salad


Being a Seattle native, I am inclined to use wild salmon in this recipe; however, you might be more familiar with a fleshy white fish like cod for this salad.  Nonetheless, a nice cabbage base with some salsa and avocado cream makes for a delicious treat that replaces the greasy fish tacos with fried corn tortillas that you may remember from your pre Paleo days.

From our kitchen to yours, Bennett


For the salad
2 8-ounce filets of wild sockeye salmon
2 8-ounce filets of wild cod
2 tablespoons olive oil
2 limes, juiced
2 tablespoons unsweetened shredded coconut
1 egg
1 half shredded red cabbage
1 half shredded napa cabbage
Sea Salt to taste

For the salsa
1 tomato
1 jalapeno
½ red onion
½ lime, juiced
2 tablespoons cilantro
2 cloves of garlic
Sea salt to taste

For the cream 
1 avocado
½ cup cashews, soaked for 6 hours (use a ¼ cup of left over water after drained)
½ jalapeno
1 tablespoon cilantro
½ lime, juiced
Sea salt to taste


For the fish
Marinate the fish in a combination of olive or coconut oil with lime juice and salt for 4+ hours
Preheat oven to 350 degrees
Remove fish from fridge and drench in egg wash (1 whipped egg)
Dress in shredded coconut and salt on all sides
Bake for about 10 minutes and switch sides
Broil for about 2 minutes on each side

For the salsa
Mix all the ingredients in a food processor and pulse to desired chunkiness

For the cream
Mix all the ingredients in a food processor and slowly use water to get desired creaminess

To assemble
Place the cabbage as the base of the salad and add the fish
Dress with salsa and cream

Serves 4


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