Don’t be fooled by the inclusion of fish, this taco recipe is plenty full of vegetables. If you’re not including fish in your diet, these tacos would also be great with some sprouted beans for a boost of protein.
A seal of sustainability, and certification of being wild caught is precisely what I look for if I’m going to make fish. It’s been a bit of a transition back into the world of eating certain animal proteins following a super strict anti-inflammatory diet to heal major gut inflammation.
This recipe can assemble 4 tacos with generous fillings, a more than reasonable portion for 2 people. I used Food for Life’s Organic Sprouted Corn Tortillas, but you can also make your own with this recipe or use a grain-free option from a brand like Siete.
- 8 ounces wild caught fish
- 1 tablespoon almond or coconut flour
- 1 1/2 tablespoons coconut oil, divided
- 1 teaspoon sprouted sesame seeds
- 1 cup microgreens
- 1 large purple sweet potato
- 4 small golden beets
- 4 sprouted corn tacos or
- 1 avocado
- 1 lime
- salt + pepper
Prepheat oven to 425°F and prepare 2 baking sheets. If you have a convection option on your oven, use that.
Peel and chop the purple sweet potato and the golden beets. Transfer onto a baking sheet and toss with 1 tablespoon of coconut oil. Bake for 35 minutes.
Clean the fish and cut the filet into small pieces using a sharp knife. As a note, I used wild caught cod for this recipe.
Put pieces into a small bowl and toss in 1/2 tablespoon of coconut oil. Once the oil is evenly distributed, toss in the almond or coconut flour and sprouted sesame seeds. Transfer onto a baking sheet. Bake for 18 minutes.
While the purple sweet potato, golden beets, and fish are baking, heat the tortillas to soften.
Assemble the tacos once everything is out of the oven and add diced avocado, microgreens, and a hearty squeeze of lime juice over the top.