I don’t require much build up to make a decision and move forward on it. I decided on Sunday morning (3/8/15) it was time to hit the reset button. After months of casually researching Paleo, Whole30 and Primal dieting, I thought that’s dramatic enough to reset the system.
I planned meals for a bit, then went shopping. First of all, some of these items are expensive. Lawd. Anyway, I’m committed now.
My husband, who is not participating in the Whole30 (except by default) adding tortillas to create actual tacos. I will totally eat this again. And again. Just like I made it, no tortilla.
Whole30, Day 1, Dinner = AWESOME SUCCESS.
Spicy Cabbage Slaw
- 10 ounces pre-shredded cabbage
- ½ cup mayonnaise (mayo recipe)
- ¼ cup pickled jalapeños, diced
- diced 2 tablespoons minced onion (or more to taste)
- 1 tablespoon lemon juice (plus more to taste if desired)
- 1 tablespoon Sriacha, optional (or any hot sauce)
- 1 pound white fish such as cod, cut into ½ inch thick pieces
- 1 cup tapioca flour
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- Olive oil for frying
Preparing the Slaw:
In a bowl, mix all ingredients. Taste and make adjustments as you desire. Add the cabbage and toss to coat. Store in fridge until ready to eat.
Cooking the Fish:
Preheat a large pan over medium heat and set your oven to a warm setting.
Place a cooling rack or wire rack over a baking sheet, set aside. I also lined my baking sheet with foil for easy clean up.
Combine the flour, chili powder, garlic powder and salt. Coat the fish liberally on all sides.
Once your pan is hot, add 2 – 3 tablespoons olive oil (or other high heat oil) to pan. Turn the pan to distribute the oil and add coated fish, leave room so the fish is not touching. It will require batches to complete the process.
Brown each side for approximately 3 minutes, remove to wire cooling rack and put into warming oven/drawer to keep warm.
Serve the crispy fish atop a bed of the spicy slaw.
Source Recipe: The Happy Housewife