Gluten-Free Baja Fish Tacos with Avocado Crema + Chipotle Slaw with Organic Valley

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Recipe by Kate Kordsmeier

Taste is paramount here and Kate takes it back to basics and infusing beauty, flavor and celebration into everyday life, helping you strike the balance between good and good for you.

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Gluten-Free Baja Fish Tacos with Avocado Crema + Chipotle Slaw

Crispy, crunchy and savory baja fish tacos that are also healthy and gluten free? Yes! It is possible to make lightened up, real food fried tacos that make for a perfect summer meal.

20 MIN PREP

10 MIN COOK

30 MIN TOTAL

8 servings

Ingredients

2 tbsp Primal Kitchen Paleo Mayo, Chipotle flavor

1 tbsp sea salt

1 tbsp raw coconut sugar

¼ cup red wine vinegar

2 cups pre-chopped slaw

½ Organic Valley Red Onion, diced

2 jalapeno peppers, diced

¼ cup Organic Valley Sour Cream

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1 large avocado, pit removed

1 lime, juiced

1 tbsp chile powder

1 tbsp cumin

A head of garlic with a clove on the side.

2 cloves garlic

1 Large Organic Valley Egg

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½ cup cornmeal

1 tbsp cayenne pepper

1 tbsp organic paprika

4 fillets wild-caught white fish, halved

2 tbsp Organic Valley Ghee

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8 corn tortillas

Directions

For the slaw, in a large glass bowl, combine mayo, salt, sugar and vinegar. Whisk until combined. Add slaw, onion and jalapeno and toss to mix. Set aside.

For the avocado crema, in a food processor, combine sour cream, avocado, lime juice, chile powder, cumin and garlic cloves. Pulse until smooth; season to taste with salt and pepper. Set aside.

For the fish, in a small glass bowl, beat the egg. In a shallow glass dish, combine cornmeal, cayenne, paprika, salt and pepper to taste; use a fork to mix well. Dip the fish into the egg mixture, shaking to remove excess. Thoroughly coat in the cornmeal mixture. Set aside and repeat until all the fish have been battered.

In a large cast iron skillet, melt ghee over medium-high heat. Add battered fish and cook until crispy, about 2 minutes per side. Repeat until all fish have been cooked; careful not to overcrowd the pan.

To assemble, heat your corn tortillas in the microwave for 30 seconds. Add a dollop of avocado crema and spread into a thin layer. Top with crispy fish and chipotle slaw. Garnish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!

Related Recipe

Sheet Pan Avocado Grilled Cheese

Make it

Product used in this recipe

Clarified Butter, Ghee 7.5 oz

American Cheese Slices, Yellow, 6 oz