ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Who says eating clean means you can't participate in the best day of the week, Taco Tuesday?
We take that day of the week very seriously in the Model Meals kitchen, as our Pork Carnitas Tacos have been a big hit. It seems only right to let our pescatarian friends take part in the best day of the week as well! This recipe is great for a summer evening barbeque but equally as great for a party of one.
Keep in mind when you're shopping for cod, to purchase wild caught and not farm raised. Farm raised could potentially be treated with antibiotics, and are lacking in nutrients unlike wild caught! Don't you want all of those Omega-3's for promoting brain and heart health? Though, I'm sure you already knew to choose the freshest and best ingredients possible, right?
Plus, I am still in shock that celery root can make such amazing tortillas. Celery root, you guys! My outlook on tortillas has forever changed thanks to the Model Meals chefs. If you make this recipe, tag us on Instagram! Let's celebrate Taco Tuesday together on the 'gram, but separately since I'm probably eating my tacos solo in my underwear at home.
*use organic ingredients whenever possible*
1 pound cod
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons oregano
1.5 tablespoons garlic powder
1/2 cup cabbage, shredded
1/4 cup radish, shredded
2.5 tablespoons red onion, diced
1 lime, quartered for garnish
1 celery root, thinly sliced to make "tortillas"
1 cup coconut milk
1/4 cup cilantro chopped
Set your oven to 400*. On a cookie sheet lined with parchment paper, lay your celery root slices one by one, without overlapping. Put them in the oven and check them every 5 minutes - remove them once they start to show a hint of color. You just want them cooked through but still soft, not crispy chips! Set tortillas aside.
Lower oven to 375*. Put a fresh sheet of parchment paper on cookie sheet. Mix all spices in a bowl and toss fish until evenly covered. Lay the cod evenly on tray and throw them in the oven. Roast each side for 5 minutes.
In a separate bowl, mix coconut milk and cilantro with an immersion blender until evenly mixed. Keep chilled until ready to use.
Toss cabbage and radish in a separate bowl until evenly mixed.
Build your taco! Salud!