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.
Servings: 6
Equipment
- Heavy Skillet
- Cutting Board
- Knife
- Bowl
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:
- Add all ingredients into a ziplock bag, turn over to coat fish evenly and refrigerate for 1 hour.
- Place a heavy skillet over medium heat, melt coconut oil. Add fish and all ingredients from bag to pan.
- Cook for 5-7 minutes, tuna should be lightly browned. Flip and cook other side for an additional 5-7 minutes.
- Tuna should be cooked through, flaking easily. Remove and flake completely.
Kale Topping:
- Add vinegar, olive oil, honey, salt and pepper to a small bowl and whisk to combine.
- Pour over the top of sliced kale and use your hands to massage mix into kale. This will make kale tender.
- Set aside.
Cream Sauce:
- Add ingredients in small bowl and stir to combine.
- 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.