I was introduced to Creme Fraiche when I lived in Sweden. It is a thickened French sour cream, less sour than sour cream and more creamy…the swedes use it in just about anything, sauces, salads, casseroles, etc.
I was inspired to make a fish tacos when I saw this recipe http://www.j3nn.net/2012/05/04/gluten-free-grain-free-flatbread/ for grain-free flatbread. These turned out to be the best fish tacos I have ever tasted! The tortillas are worth the extra work, but if you dont have the time to make them, just wrap the fish, coleslaw, and sauce in a butter lettuce leaf and chow down…but make sure you have a napkin close by…these are deliciously messy!!!!!
Ingredients:
Fish:
1 lb White Fish (Tilapia, Cod, Sole, Halibut,)
1/4 cup cashew pieces
1/4 cup shredded coconut
1 teaspoon sea salt
1 tsp garlic powder,
1 tsp lime zest
1 egg beaten
Cilantro Lime Creme Fraiche:
1/2 cup creme fraiche
juice of 1/2 a lime
garlic scape pesto, or other pesto
2 TBS fresh chopped cilantro
salt and fresh ground black pepper to taste
Garlic Lime Slaw:
3 cups of red cabbage, shredded
3 cups of green cabbage, shredded.
¾ cup chopped cilantro
1/2 cup of red onion, thinly sliced
¼ cup extra virgin olive oil
¼ cup freshly squeezed lime juice (between 2 and 3 limes)
1 tablespoon honey
1 teaspoon salt
Pepper to taste
Directions:
For Fish:
Process the cashew pieces, shredded coconut, sea salt, garlic powder, and lime zest in a food processor, until it resembles bread crumbs. Dip the fish into the beaten egg first, and then into the “bread crumb” mixture. Oil your grill grates and Oil your grill. Grill for 5 minutes on each side, or until fish flakes easily.
For Sauce:
Mix creme fraiche, lime, garlic scape pesto, cilantro, salt and pepper in a bowl
For Coleslaw:
Place cabbage, cilantro and onion in a large bowl. In a small bowl, whisk together the olive oil, lime juice, honey, salt and pepper. pour dressing into the bowl of cabbage, and toss.
Assemble in a Grain Free Flatbread (omit caraway seed) or a butter lettuce leaf.
ENJOY!