Paleo Fish Tacos

I have to do some non-paleo baking this afternoon for a work event tonight (and because my partner is deprived of chocolate and refined sugar). I have a hard time refraining from tasting while I bake, so I needed a protein packed (and delicious) lunch to have before I take out the sugar and flour.  These fish tacos definitely did the trick, and they only took about half an hour to throw together!

Paleo Fish Tacos:

Ingredients:

• 2 white fish fillets
• 2 tablespoons garlic
• 2 tablespoons ghee or grass fed butter
• squeeze of lemon
• 1 avocado
• 1 small green pepper
• 1 small yellow pepper
• olive oil
• 1/2 sweet onion
• Lettuce for wrapping
• salt and pepper
• Cilantro and lime juice (optional, but a yummy addition)

Start by preparing two large rectangles of aluminum foil (big enough to wrap each fillet in). Place each fillet in the middle of one piece of foil.  Season with salt and pepper, squeeze lemon juice over each fillet, then rub 1 tablespoon of garlic on each. Cut your butter into 1 tablespoon pieces and place 1 tablespoon in the middle of each fillet (if you are using lime juice and cilantro also add to the fillet before wrapping in foil). Wrap foil around each, making a pocket for the fillet so none of the juices run out, then place on a baking sheet and cook for 25 minutes at 350 degrees on the bottom shelf.

While the fillets are cooking, saute peppers and onion in a skillet with olive oil and prepare lettuce on a plate. Chop avocado and add them into the skillet with peppers once the peppers are done cooking (only cook avocado about 30 seconds, enough for them to get warm). Once the fillets are done, take a fork and mash or shred the fish, then place on lettuce. Add avocado and peppers- voila!