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Fish tacos define summertime for me. It’s a great dish to be enjoying with an ice cold drink on a sunny patio somewhere. Unfortunately, I have yet to find a restaurant that will serve the fish filling in something other than a wheat or corn tortilla, but this has not stopped me from getting creative and finding a healthy paleo alternative. In fact, I’ve tried several taco shells over the years, most popular and successful being cabbage and romaine lettuce. I decided to take to our Facebook page to ask our followers for any other recommendations, and I got some great feedback. My favourite would have to be a suggestion made by a lady named Julie who said to mash plantains, spread the mash thin and bake it. I did not get the chance to try it this time around, but I will for sure give it a shot in the coming weeks. If it’s a success, I can only imagine the possibilities.
When it comes to the fish of choice for the tacos, you can really use any type of fish; however, fish tacos are traditionally made with white fish. Something subtle in taste so that you can get creative with other flavours. I opted to use tilapia. I really enjoy this type of fish because of how mild tastes. This tends to matter most to me when I’m cooking for guests, as you never know who is a fish lover and who isn’t. My thinking is, if I select a mild tasting fish, I am pleasing both parties, since fish lovers are usually fine with anything and fish haters can handle something not too fishy.
Enjoy this simple recipe and never be too concerned with sticking exactly to the recipe. For instance, I only used one jalapeno pepper, but it could have used the extra kick, so don’t shy away from using two. A pinch of chilli flakes would also be a good way to spice it up. I’m also leaving it up to you to be creative with the shell. My hope is that some of you will get inspired by the plantain idea and report back to me about your experience. If nothing else comes to mind, you can always fall back on a piece of cabbage or romaine lettuce leaf.
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