As a kid, my daughter was a picky eater, but she always loved tacos. She has recently started liking different types of fish, so I wanted to put a healthy spin on the classic deep-fried fish tacos. This is a very easy and simple recipe that can be adapted with any protein! The flour and dry coconut dusting on the cod pieces give the fish a nice crunchy texture.
As a Metabolic Balance Coach, I try to always follow the principles of the program. One of the rules of the plan talks about not mixing protein. Why? Mixing too many proteins accumulates acid which blocks the metabolism - this means an over-acidic body is prone to inflammation and has difficulties in losing and/or maintaining weight. A healthy pH balance helps burn fat. With only one protein in a meal, the body is provided with the necessary protein it needs and the pH balance is well-maintained.
2 Cod Fillet
1 tbsp Coconut oil (divided)
1 tsp cumin seeds (ground)
1 tsp paprika (sweet or smoked)
1/4 tsp Garlic Powder or minced fresh garlic
1/2 tsp Sea Salt (to taste)
2 tbsps Lime Juice
Dried Coconut (shredded)
20 grams Rye Flour
Tortillas (Rye, Corn, Brown Rice or Spelt)
2 tbsps Lime Juice
1/4 cup Cilantro (finely chopped)
2 tbsp extra virgin olive oil
A tad bit of Salt
Pat the cod dry with a paper towel.
Add 1 tbsp, seasonings and 1/2 of the salt to the cod.
Rub the spices into the cod, cut the cod into square pieces and set it aside.
Mix the rye flour and desiccated coconut and roll the fish pieces lightly. (the fish doesn’t need to be fully coated or this step can be completely omitted).
Heat a skillet over medium heat and then add the cod. Cook for four minutes per side, or until cooked through. Remove and let cool and then flake and set aside.
Assemble the taco on your preference of tortillas, I used tortillas made with rye flour.
Replace coconut yogurt with sour cream.
Replace fish with seafood, chicken or tofu. Other options can be paneer and halloumi cheese.
Rye flour can be replaced with other whole grain flours such as barley, spelt, kamut etc.