Sweet Potato Fish Tacos
Day 1 - Superstar Start
Day 1 of the Whole30 is complete and we’re both feeling like superstars. Saying no to temptations was easy today, and we loved every meal we ate. It’s just Day 1 though and we both read the timeline of roller coaster emotions described in Melissa’s Hartwig’s book, so we know the first day is never too bad. It’s the “hangover” coming up in the next few days from cutting sugar out of our diet that we’re fearing, but hey, one day at a time and no accomplishment is too small to celebrate. So we’re going to hang on to our superstar feeling for as long as we can. I drank coffee black for the first time today (just diluted it with water) and I’m feeling pretty accomplished.
Our first Whole30 dinner was sweet potato fish tacos with homemade salsa and lime mayo, and it’s seriously one of my favourite new meals. I’m feeling pretty confident about the next 30 days because if all our meals taste as yummy as this one, I think I can survive without the alcohol, sugar, dairy etc. Whether you’re doing the Whole30 or not doesn’t matter, if you love fish tacos, this is a recipe everyone should try!
Servings: 2 people (8 small sweet potato tacos)
2 sweet potatoes
3 Cod fillet
1 ½ cups tomatoes
1 ½ lime
3 green onions
Jalapeno pepper (depending on level of spiciness desired)
1 garlic clove
3 egg yolks
1 teaspoon mustard (read the label and make sure it is without sugar)
Salt and Pepper
Sweet Potatoes Fish Tacos:
Preheat the oven to 200°C.
Slice the sweet potatoes in 1.5 cm slices, sprinkle some olive oil on top and place them on a baking tray.
Season cod fish with salt, pepper, paprika and olive oil on both sides and wrap them in tin foil.
Put the sweet potatoes and the fish in the oven for about 15-20 minutes.
Cube the tomatoes and thinly slice the green onion and jalapeno pepper. Chop cilantro.
Combine in a medium bowl and press or grate the garlic in the mixture.
Add the juice of one lime and season with salt and pepper.
Seperate the eggs; put the 3 egg yolks with the mustard in a medium bowl.
Start whisking and add olive oil little by little. Add the juice of ½ lime and keep whisking, while adding more olive oil until the desired consistency is reached. Season with some salt if needed.
TIP: Add the oil slowly to not “break” the mayonnaise. In case it breaks add more acidity (either lime juice or vinegar).