It’s always a happy day here when we get to share some of our new work with you. Today happens to be happy for some other BIG reasons too (check out Hayley’s latest Instagram post if you are dying to know why). So it’s a double-whammy of good vibes here.
This recipe is from Make It Paleo 2, and since some of you may not have it yet (You can solve that problem by ordering it HERE), this recipe may be new to you. This was actually one of the first recipes we shot for the book, over a year ago. Hayley’s sister Caitlin worked on MIP2 with us, and brought a great deal of seafood expertise to the project, so we knew we wanted to include lots of tasty fish fare. This fish taco recipe is a fusion of several types of cuisine, but is amiable to most any palate. We love the seared yellowfin Tuna, the textures of this dish, the colorful presentation, and the bright and fresh flavors. It’s really a great dish. If you want to make it faster, use a pre-made mayo like Mark Sisson’s Primal Kitchen mayo, or Sir Kensington’s. Even though it comes together as one recipe, it’s really a trio of recipes that work together to make beautiful magic. Scroll to the bottom to get all three, and then make your taste buds happy.
If you’d like to keep sampling recipes from Make It Paleo 2, we are sending along ANOTHER new one to our email subscribers on Friday this week, for Vegetable Lo Mein. We want you to have that recipe, so join our email list. We’ll probably send many more new recipes to our subscribers, so it’s a good idea to join. Join now, and get all sorts of exclusive recipes. Sounds like a fair trade.
- In a medium-sized mixing bowl, blend the eggs with the coconut milk with an electric hand mixer until frothy. Add the coconut flour and blend again until combined. Add the arrowroot starch, salt, and pepper and blend again until the batter is completely smooth.
- Heat 2 tsp of the ghee in a 9 1/2-inch stainless-steel skillet over medium heat. Swirl the skillet so that the ghee coats the bottom evenly. If the ghee starts to smoke, turn the temperature down to just below medium. The skillet should be hot enough to cook the tortillas, but not so hot that you can’t get the batter to coat the bottom of the skillet in a thin, even layer.
- Beat the batter once more before frying to ensure that it is freshly blended. Using a measuring cup, scoop a scant 1/4 cup of batter. Lift the skillet from the burner slightly and tilt it toward the cup of batter in your opposite hand. Pour the batter into the center of the skillet and carefully rotate the skillet with your wrist so that the batter covers the bottom of the skillet in a thin layer, like a crepe.
- Place the skillet back down on the burner and cook for 60 seconds, or until the edges start to lift and the bottom is lightly browned. Using a small spatula, carefully lift the edges all around the tortilla to make sure that nothing is sticking, slide the spatula under the tortilla, and flip. Cook the tortilla on the opposite side for 30–60 seconds, until lightly browned like a classic corn tortilla. Repeat until you have used all of the batter.
- 3/4 cup 3/4 cup 3/4 cup Mayonnaise (click for recipe)
- 1/2 1/2 1/2 Green Cabbage, Medium, thinly sliced
- 2 2 2 Carrots, peeled and julienned
- 1/4 1/4 1/4 Red Onion, finely diced
- 1/2 tsp 1/2 tsp 1/2 tsp Chipotle Powder
- 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 1/2 1/2 1/2 Lime, juice of
- Prepare the mayonnaise and set aside.
- Place the cabbage, carrots, and red onion in a large mixing bowl.
- Make the dressing: In a small mixing bowl, whisk together the mayonnaise, chipotle, salt, pepper, and lime juice.
- Pour the dressing over the vegetables and toss to coat. The slaw will keep in the refrigerator for 3-5 days.
- 1/3 cup 1/3 cup 1/3 cup Extra Virgin Olive Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos
- 1/2 tsp 1/2 tsp 1/2 tsp Paprika
- 1/2 tsp 1/2 tsp 1/2 tsp dried Dill
- 1/2 tsp 1/2 tsp 1/2 tsp Onion Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Orange Juice, fresh
- 1.5 lb 1.5 lb 1.5 lb Yellowfin Tuna, Steaks
- Paleo Tortillas (from Make It Paleo 2)
- Smoky Slaw (from Make It Paleo 2)
- Cilantro, for garnish
- Lime, wedges, for garnish
- In a mixing bowl, combine the marinade ingredients. Place the tuna steaks in a sealable container or zip-top plastic bag with the marinade, swirl to evenly coat the tuna, and refrigerate for 1–2 hours.
- Prepare the tortillas and slaw.
- Heat a heavy skillet over medium heat until hot. Lightly swirl a small amount of the cooking fat of your choice in the skillet. Sear the tuna on all sides, about 90 seconds per side.
- Slice the seared tuna. Bring the dish together by plating slices of tuna over a tortilla. Top with some slaw, cilantro leaves, and a squeeze of lime juice.
Since the center of the tuna will be undercooked, purchasing good-quality fish is very important.