Seafood and Vegetable Taco Bar Recipes

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Makes 3-4 servings

Fish Taco Ingredients:

Marinade: 

  • ½ Bunch  of cilantro
  • ½ Bunch of parsley
  • 2 Cloves of garlic
  • 4 Fresh sage leaves
  • 1 tsp. Fresh thyme
  • 1 tsp. Ginger, roughly chop
  • 1 Stalk of lemongrass, roughly chop
  • 1 tsp. Fresh oregano
  • 1 tsp. Ground coriander
  • 1 tsp. Black pepper
  • 1 Stalk of celery, roughly chop
  • ½ Cup avocado oil

Instructions: 

1. Puree all of the marinade ingredients in a blender until smooth.

2. Coat fish in sauce to marinate for 15 minutes prior to cooking.

3. When ready to cook, heat oven to 400F.

4. Lay marinated fish onto a sheet pan lined with parchment paper or a silicone mat

5. Sprinkle with pink himalayan sea salt.

6. Bake for about 10-12 minutes, until fish is firm and cooked through.

7. Serve with our coconut flour tortillas, toppings, and salsa.


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Makes 3-4 servings

Shrimp Taco Ingredients: 

  • 1-2 LBS Shrimp
  • 2 Tbsp. avocado oil
  • Salt and pepper to taste 

1. Sauté the shrimp over medium heat in a skillet in the avocado oil, and salt and pepper to taste for about 8 minutes until cooked through. 

2. Enjoy this simple shrimp recipe in a taco with toppings. 


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Makes 3-4 servings

Vegetable Taco Ingredients: 

  • ½ Head of cauliflower, cut into florets
  • 1 Zucchini, cut into ½ inch segments
  • 1 Yellow squash, cut into ½ inch segments
  • 1 Sweet potato, washed and cut into ½ inch cubes
  • 1-2 Tbsp. avocado oil
  • Pink Himalayan sea salt and pepper, to taste
  • 4-6 The Real Coconut Tortillas

Chipotle Sauce: 

  • 5 Garlic cloves
  • ½ Medium yellow onion, roughly chopped
  • 1 Stalk of celery
  • 1 Bunch of parsley
  • 2 Medium carrots, peeled and roughly chop
  • 1 Tbsp. ground chipotle powder
  • 1 tsp. Himalayan pink sea salt
  • 1/2 tsp. Black pepper
  • 1/2 tsp. Ground Coriander
  • 1 tsp. Paprika
  • 1 Cup avocado Oil

Instructions: 

1. Purée all of the chipotle sauce ingredients in a blender until smooth. Set aside.

2. Preheat oven to 450F.

3. Toss chopped vegatables in a mixing bowl with the avocado oil, salt,
black pepper, and chipotle sauce.

4. Transfer coated vegetables to a sheet pan lined with parchment paper or a silicone mat.

5. Roast the vegetables in the oven for about 15-20 minutes, until tender.

6. Serve cooked vegetables in our coconut flour tortillas and your preferred salsas.


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Raddish Salad Ingredients:

  • 1 Brunch radish, cleaned and sliced thin
  • 1 Jalapeño, sliced thin
  • 1/4 Red onion, sliced thin
  • 1/2 Bunch cilantro
  • Juice of one lime 
  • Salt and pepper 

1. Mix all of the reddish salad ingredients together in a bowl. 


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Makes 1 pitcher

Pineapple Agua Fresca Ingredients: 

  • ½ Fresh pineapple, skin removed and cut into ¼ inch pieces
  • ½ Cup fresh lemon juice
  • ½ Cup maple syrup (adjust to taste)
  • 8 Cups water

Instructions: 

1. Remove and discard the pineapple skin.
2. Cut pineapple into ¼ inch cubes. Set aside.
3. In a large pitcher, stir together the lemon juice, maple syrup, and water.
4. Add and mix in diced pineapple.
5. Serve this refreshing pineapple aqua Fresca over ice and enjoy!


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