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When people ask me about paleo, one of the most popular questions I get is, “What do you do about lunch??” Which, honestly, often perplexes me, as I’m somewhat confused as to why lunch presents itself as such an enigma. It is, after all, just another meal time. Head to the trough for the feeding frenzy just as you would for breakfast and supper. I suppose that in this culture we’ve created for ourselves, one to which we are hell-bent on making our humanity accustomed, we have to force food into our insane schedules. We treat it as an unfortunate time-suck instead of a welcomed break – a time to “Stop the Insanity!!” as the always eloquent Susan Powter would say.
We’re cramming so much into our days that lunch has sadly become a much-resented 30-minute trip to the food court for three-hour-old fried lo mein and high-fructose gut bomb beverages. I realize changing the mentality of our culture is a stretch. I’m not above trying, but I’m grounded enough (I think) to grasp the reality that whatever drivel ends up in this teensy-tiny blog in a dark, distant, as of yet undiscovered corner of the galactic world wide web isn’t likely to be read, much less serve as a catalyst to change cultural norms. Perhaps someday…
So, if I can’t change the mentality of what the lunch hour has become, perhaps I can at least offer quick, satisfying alternatives to partially-hydrogenated poo on a plate. Lunch doesn’t have to be a chore. It can be simple and delicious and still see you back at your cubical utopia with time to spare. Take back, lunch. It misses you.
Try this one next time you’re short on time. Paleo fish tacos with simple salsa and avocado. The salsa is more of a pico de gallo, so you call whatever you like. The takeaway here is that it’s easier than shooting fish in a barrel… I’d imagine.
Paleo Fish Tacos
What you’ll need:
For the fish:
• 1 to 2 6-ounce fish filets (I used tilapia for this particular recipe, but you could use any flaky white fish. Living in the south, catfish is plentiful. I’d imagine it’d work just fine as well.)
• 2 tbsp organic grass-fed butter or ghee
• Garlic powder
• Fresh-squeezed lemon juice
• Salt and pepper to taste
For the Salsa:
• 1/4 red onion, chopped
• 1/2 to 1 cup grape tomatoes, sliced in half
• 1/2 to 1 whole jalapeno pepper, seeded, deveined and minced
• 1 lime, zested and squeezed
• 2-3 tbsp fresh cilantro, chopped
• 1 tbsp fresh garlic, minced
• Salt and pepper to taste
• Butter bibb lettuce
• 1/2 avocado, cubed
What you’ll do:
Melt the butter in a frying pan over medium-high heat. Season fish filets with lemon juice, salt, pepper and garlic. Place seasoned-side down in the hot butter. While the fish cooks on the one side, sprinkle more lemon juice and seasonings on the top of the fish. Let the fish cook untouched for 5 to 7 minutes, or until the sides of the filets appear solid white. Flip the filets and continue to cook
until fish is firm and flaky. I like a little crisp on my fish, so I tend to cook at a high heat until it gets a little brown.
While waiting on your fish, put together the salsa in a medium mixing bowl. Rough chop the onion and tomatoes. Add in the jalapeno, cilantro and garlic. Season with salt, pepper, lime zest and juice, and mix well to combine.