So now that you have seen my No-Corn Paleo Tortillas I will share how I have used them. On busy weekday nights I usually don’t have the prep time to fix dinner. I try to throw some sort of protein into the crock pot so that I can have it ready to go when we do all get home from various after school activities. Then I can usually throw together some veggies and we are good to go. One of those go to meals is tacos and it is a whole family winner. The kids get to build their own, my husband can add all the spice he wants and it is just an easy way to please everyone at the table.
In this case I made chicken.
8 Paleo No-Corn Tortillas
2 Chicken Breasts or 4 Chicken Thighs
1/2 Chicken Stock (Homemade or Store Bought)
1 tsp Cumin
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Sea Salt
1/4 Head of Green Cabbage
1 C of Go To Red Salsa, or Any Salsa of Your Choice
In the morning put the chicken into the crock pot add the spices and rub it all over the chicken. Add the chicken stock and set the crock pot to how ever many hours you need before dinner time. I usually set it about 6 hours before dinner and it turns out perfectly shreddable. When you are ready to eat, shred the chicken, shred the cabbage, heat the tortillas either in a comal, skillet or in the microwave, chop the avocado and either assemble the tacos or let each family member do it themselves. I love them served with a squeeze of lime, salsa on top and with cauliflower rice on the side. The rice pictured is my poblano chile cauliflower rice.
This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!
4 Talapia Filetes
2T Coconut Oil
1 Small yellow Onion
2 Garlic cloves
1 Large Red Pepper (Or any color you like)
2 Large Roma tomatoes
1/2 C Green olives (Manzanilla work great)
2T Juice from the green olives
2 T Capers
1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.
2 Bay leaves
1 1/2 tsp Oregano
1 1/2 tsp salt divided
1 Handful of cilantro chopped
Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish) on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min. Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through. You want it cooked, but not mushy.
Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime. Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.