Non-Traditional Fish Tacos

Introducing new foods into your diet can be intimidating, especially if you haven’t liked these foods in the past. One way to make trying new foods easier is by putting them into tacos. Not only are tacos arguably the most fun of all foods, you can control how much of each ingredient goes into each bite and pair it with other flavors you know you do like. 

These tacos break the norm of traditional fish tacos with ingredients of pickled red onions (sold in stores or easy to make at home) and microgreens. These ingredients add some freshness to the tacos. 

Microgreens are just that- small green vegetables. Microgreens come from a variety of vegetables, picked at about 1-3 weeks after germination. Microgreens are larger and leafier than sprouts, but much smaller than other leafy green vegetables. They are versatile and easy to top on just about any savory food. 

These tiny greens are nutrient-dense! They’re packed with vitamins, minerals, and antioxidants. Microgreens, such as radish, arugula, and broccoli, are known to contain high levels of essential nutrients like vitamins C, E, and K, as well as beta-carotene. One of the most significant compounds found in microgreens, particularly in broccoli microgreens, is sulforaphane. Sulforaphane is a powerful antioxidant that has aids in supporting the body’s natural detoxification. 

Ingredients:

• 1 lb tilapia (or any white fish) filets

• 1 tablespoon avocado oil

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• Juice of 3 limes

• 8 Siete almond flour tortillas

• 1/2 cup pickled red onion

• 1 cup microgreens, such as broccoli microgreens

• 1/4 cup Primal Kitchen chipotle lime mayo

• Fresh cilantro leaves for garnish

Instructions:

1. Preheat the oven to 375°F 

2. In a small bowl, mix together the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Place the tilapia filets on a baking sheet lined with parchment paper. Drizzle with avocado oil and half the lime juice, then evenly coat the filets with the spice mixture.

4. Bake for about 15 minutes, or until the fish is cooked through (145°F) and flakes easily with a fork.

5. Heat a skillet over medium heat. Warm each Siete almond flour tortilla for about 1 minute on each side.

6. Assemble the Tacos: add tilapia, pickled red onion, chipotle mayo, microgreens, and top with cilantro and lime juice.