This Paleo Fish Taco Salad recipe is fresh and straight from the garden! I’m taking a slight break from the holiday foods for just a minute to rest and catch up on nothing, cook some variety, then I’ll get back into the groove of holiday food posting…just in a minute…
So Angel gave me an early Christmas present the other day. We usually try to wait until the 25th, but it seems that every year, one of us cracks and makes the other one open a gift early. So I let him open golf cloths early and he let me open a diamond necklace. My very first ever piece of nice jewelry (other than from my family). He’s such an amazing person – not for the gift, but the thought that he put into it and the love that it represents. I am such a lucky woman to have him in my life. Really, I hope everyone has someone like Angel in their lives.
Paleo Fish Taco Salad
2 Cod Fillets
1 Tbsp Paleo Adobo Seasoning
1-2 Tbsp Paleo Taco Seasoning
1 Tbsp Olive Oil
Vine Ripe Tomatoes
Coat the cod (if you use frozen, dethaw it first) in the Paleo Adobo Seasoning. Heat the olive oil to medium-high (~7) heat and sauté each side for about 5 minutes, or until it begins to flake. Then add the Paleo Taco Seasoning and break up the fish into large chunks until seasoned and cooked through.
While the fish is cooking, prepare the Paleo Jalapeno Salsa and Paleo Creamy Coleslaw according to the directions and dice the tomatoes and slice the lime wedges. When ready, layer first coleslaw, then fish, then salsa, tomatoes and lime.