Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Primal Mayo has arrived, a delicious and healthful Primal and Paleo approved mayonnaise that’s made from real food ingredients and tastes like real mayonnaise. Finally, mayonnaise can once again be a convenient condiment that’s always in your fridge, rather than something you have to whisk together by hand every time!
Even if you’re not someone who regularly craves mayonnaise, a jar of Primal Mayo in your fridge makes it really easy to whip up all sorts of delicious salad dressings, sauces and dips. In this recipe, Primal Mayo is quickly transformed into zesty lime dressing and smoky chipotle sauce. Both the slaw and the sauce bring a ton of flavor to simple fish tacos.
Piled high on a plate (or on a Primal tortilla), this combination of creamy slaw, crispy fish and spicy chipotle sauce are everything a fish taco should be. You’ll probably have a little chipotle-flavored mayo leftover, which is a very good thing. Pour it on burgers, roasted vegetables, chicken, shrimp, pulled pork… you’ll be hard pressed to find something this addictively spicy sauce doesn’t taste good on.
Time in the Kitchen: 45 minutes
Turn oven broiler to high.
For the slaw, in a small bowl whisk together the Primal Mayo and lime juice. In a big bowl, toss together the cabbage, jalapenos, onion and cilantro. Drizzle the lime mayo on the slaw, tossing well. Set aside.
For the chipotle sauce, whisk together the Primal Mayo, garlic clove, finely chopped chile in adobo sauce (or just 2 tablespoons of the adobo sauce), paprika and lime juice. Set aside.
In a rimmed baking pan, toss the fish with the oil, paprika and salt until evenly coated. Broil the fish for 6 to 10 minutes, turning the pieces once while they cook. The cooking time depends on how thick the pieces are and how crispy you like the fish.
On each plate, top the slaw with fish and chipotle sauce. Serve with or without homemade Primal tortillas.