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PaleOMG Cooking Snaps: Streetcar Fish Tacos

PaleOMG Cooking Snaps: Streetcar Fish Tacos
April 7, 2016 miranda

Avocado Cream

1 Avocado

1/4 cup fresh cilantro, chopped

juice of 1 lime

3/4 jalepeno, minced (remove seeds for less heat)

pinch of fine sea salt



2 tablespoon cayenne pepper

1 tablespoon paprika

2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

4 tilapia filets (1 to 1 1/2 pounds total)

juice of 1 lime



1/4 medium red onion, thinly sliced

1/4 head red cabbage, thinly sliced

1 scallion, chopped

1/4 cup cilantro, chopped

juice of 1 lime

pinch of sea salt


  1. Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. Place the ingredients for the avocado cream in a food processor and puree until smooth.  Scoop the mixture into a bowl, cover and place in the refrigerator to cool.
  3. in a small bowl, combine the spiced and salt for the fish.  Mix well.
  4. Place the tilapia filets on the lined baking sheet, pour the lime juice on top, then sprinkle half of the spice mixture over the fish.  Press the spices into the fish then flip and repeat with the rest of the mixture.  Bake for 10 min, until the fish is flaky.
  5. While the fish is cooking make the slaw.  Combine all of the slaw ingredients in a  bowl and mix to combine the flavors.
  6. When the fish is done tear it apart slightly with a fork.  The stack the tacos: tortillas, fish, extra lime juice, slaw avocado cream, cilantro. *We added some of Julian’s salsa too!



2 Large Eggs

1 cup full fat coconut mile

1 tablespoon melted ghee, plus more ghee for greasing the pan

1/2 cup tapioca flour

3 tablespoon coconut flour

1/2 teaspoon fine sea salt

1/4 teaspoon garlic powder


  1. Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the eggs, coconut milk, and melted ghee.
  3. In a larger bowl whisk together the flours, salt and garlic powder.  Pour the wet mixture in with the dry mixture and whisk until no lumps remain.  The mixture should resemble pancake batter.
  4. Place a large saute pan over medium heat and add enough ghee to coat.  Using a ladle, create a 4 inch tortilla.  Cook for 1 min per side until slightly browned.  Place the tortillas on the lined baking sheet and repeat until you’ve used up all of the batter.
  5. Bake the tortillas for 7 min, until they are slightly stiff.


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  • Laura

    What is coconut mile?
    Could you use all coconut flour instead of tapioca?

  • Dakota Arizmendi

    This looks great!!! I am defiantly gonna try this recipe thank you!!