It’s about time to add more fish-based recipes, and keeping true to twentysomething fashion, we can start with more MEXICAN! The sweet potato skin mock-tortillas did it again: possibly better than traditional flour and corn tortillas. This was super easy to make despite post-WOD exhaustion too, if you’re ever looking for a last-minute-haven’t-meal-prepped paleo dinner.
Citrus Cilantro Fish Tacos
4-6 whiting fillets
1 red bell pepper
1 sweet potato
6 sprigs fresh cilantro
1 tbsp chopped garlic
2 tbsp lemon/lime juice
2 tbsp frank’s red hot sauce
Grill fillets and red bell pepper on the good ol’ George Foreman (or a real grill if you’re fancy) until nice sharp char marks.
Finely chop cilantro and mix with lemon/lime juice, juice from one orange and hot sauce.
Chop second orange and red pepper and sauté with garlic in pan.
Add fish to pan when orange and garlic start to carmelize and pour sauce over top.
Cook for 2-3 minutes.
Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh (leaving some flesh around the skin)
Scoop fish and citrus/pepper sauce into sweet potato skins.
Garnish with extra cilantro and lime.