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Tequila Lime Fish Tacos with Kale

These Tequila Lime Fish Tacos with Kale are a wonderful uber healthy twist on a classic recipe. Gluten free, dairy free and if you choose to omit tortillas paleo and ready in less than 20 minutes.
Course Main Course
Keyword Dairy Free, Fajita, Fish, Gluten Free, Taco, Tuna
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 6
Author Amy

Ingredients

Tuna:

  • 3 tablespoons fresh lime juice {about 3 limes}
  • 3 tablespoons tequila
  • 1 tablespoons chopped fresh cilantro
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 lb mahi-mahi or yellow fin tuna
  • 1 tablespoon coconut oil

Kale Topping:

  • 3 tablespoons rice wine vinegar
  • 1 teaspoon olive oil
  • 2 teaspoons honey
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups thinly sliced kale

Cream Sauce:

  • 3/4 cup coconut cream
  • 3 tablespoons coconut milk
  • 1 1/2 teaspoons finely grated lime zest

Toppings:

  • 8 to rtillas {gluten free} omit for paleo
  • 1 ripe avocado peeled and mashed
  • 1 tablespoon chopped fresh cilantro

Instructions

Tuna:

  1. Add all ingredients into a ziplock bag, turn over to coat fish evenly and refrigerate for 1 hour.
  2. Place a heavy skillet over medium heat, melt coconut oil. Add fish and all ingredients from bag to pan.
  3. Cook for 5-7 minutes, tuna should be lightly browned. Flip and cook other side for an additional 5-7 minutes.
  4. Tuna should be cooked through, flaking easily. Remove and flake completely.

Kale Topping:

  1. Add vinegar, olive oil, honey, salt and pepper to a small bowl and whisk to combine.
  2. Pour over the top of sliced kale and use your hands to massage mix into kale. This will make kale tender.
  3. Set aside.

Cream Sauce:

  1. Add ingredients in small bowl and stir to combine.
  2. To assemble place 1 tablespoon cream sauce in middle of a tortilla and using back of spoon spread into a thin layer about 1” from edge. Top with a bit of flaked tuna, kale, and dollop of avocado and a sprinkle of fresh cilantro.