Whole30 Sablefish Sweet Potato Tacos

Tacos get a Whole30 twist with sweet potatoes with this Mexican inspired sablefish recipe! Easy to make, but even better to eat!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2 servings

 

Ingredients

• 2 sablefish fillets, thawed
• 1 large sweet potato
• 4 tbsp. avocado oil
• 1 avocado
• 2 jalapenos, sliced
• 4 grape tomatoes, roughly chopped
• 1 bunch cilantro
• 1 cup cabbage
• 1 tsp. cumin
• ½ tsp. salt

 

How to Make It

1. Preheat the oven to 425 F. Prepare a baking sheet with parchment paper and prepare a glass dish with 2 tablespoons of water.
2. Slice the ends off the sweet potatoes and discard. Then slice the sweet potatoes lengthwise into ¼” and ½” thickness.
3. Place the sweet potatoes flat on the baking sheet, drizzle with 2 tablespoons of the avocado oil.
4. Bake the sweet potatoes at 425 F for 25 minutes.
5. In a bowl, mix together the remaining 2 tablespoons of avocado oil with the cumin and salt to make a marinade.
6. Add the sablefish to the glass dish. Drizzle each filet with the marinade.
7. Bake the fish at 425 F for 10 minutes. Turn off the oven and remove the sweet potatoes and fish. Use a fork or knife to shred the flesh of the fish away from the skin. Set aside.
8. In a blender, add the avocado and a handful of cilantro leaves. Blend until smooth. Stir in the chopped tomatoes and fish into the avocado sauce.
9. Assemble each taco by placing cabbage over the sweet potato followed by 3 tablespoons of the avocado mixture. Top with more shredded cilantro and sliced jalapenos.