Spoon out the solid coconut cream into a bowl...
...then add 1 tsp lemon juice and a big pinch (about 1/8 tsp salt) to the coconut cream and mix thoroughly.
There you have it! Dairy-free sour cream.
FISH TACO BOWL
Serves 4
INGREDIENTS
- 1 bag angel hair cole slaw or about a pound of cabbage, finely shredded
- 6 radishes, sliced
- 1 avocado, cubed
- 2 scallions, thinly sliced
- 4 skinless fish fillets (I used cod; tilapia or mahi would work very well but you may need to adjust cooking time)
- Old Bay or other seafood seasoning or blackening seasoning
- 1-2 Tbs ghee or other high-heat fat of choice
- 1 batch fish taco sauce (recipe below). For dairy-free, substitute the sour cream with the coconut-based recipe above. For lower calorie, use reduced-fat mayo and Greek yogurt instead of sour cream.
- Minced cilantro and lime wedges for serving
- Fresh salsa for serving (optional; I always make this recipe)below is lazy girl salsa
- Make the fish taco sauce and chill until ready to serve.
- Preheat oven to 350 F.
- Heat the ghee or oil in a large cast iron skillet over high heat until very, very hot. Meanwhile, season the fish liberally with Old Bay on one side. Cook the fillets on the unseasoned side for 1 minute, then flip and cook on the seasoned side for 2 minutes. Put the skillet directly into the oven and cook for 8 minutes or until flaky.
- Meanwhile, distribute the cabbage, radishes, scallions, and avocado evenly among four plates. Top with the fish, drizzle with sauce, and serve with lime wedges and fresh salsa.
San Diego-style Fish Taco Sauce
Prep Time: 10 minutes
Yield: About one cup
1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
1 lime, cut in half
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle chili powder
1/2 teaspoon capers, minced
1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
1 tablespoon fresh cilantro, chopped
1. In a small bowl, whisk the sour cream and mayonnaise until well blended.
2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
3. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
5. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
- http://www.chowstalker.com/2012/10/fish-taco-bowl/
Lazy girl salsa
1 can Rotel (I like mild…I can handle hot foods but Rotel is very hot in my opinion)
1 container of cherry or grape tomatoes
1/4 to 1/2 of an onion, chopped roughly
1 whole head of cilantro, stems and all (make sure to wash thoroughly. I just rip the head with the leaves off)
1/2 tsp sea salt
2 tbsp lemon or lime juice
Literally, throw it all in the food processor and pulse until its chunky. Nothing compares to fresh salsa!! This is so delicious and easy. You can even add a dash of cumin to spice it up. It makes a LOT.
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