Meet Mark

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...

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February 21 2015

Fish Tacos with Primal Mayo

By Worker Bee
27 Comments

PrimalPrimal 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.

Servings: 4

Time in the Kitchen: 45 minutes

Ingredients:

ingredients

Slaw:

  • 1/3 cup Primal Mayo (70 g)
  • 1 tablespoon plus 2 teaspoons lime juice (25 ml)
  • ½ head of cabbage, shredded, or a 10 oz bag of shredded cabbage (285 g)
  • 1 to 2 jalapeno peppers, thinly sliced
  • ½ a red onion, very thinly sliced
  • A big handful of fresh cilantro leaves

Chipotle Sauce:

chipotle ingredients

  • 1/2 cup Primal Mayo (100 g)
  • 1 garlic clove, finely chopped
  • 1 chipotle pepper in adobo sauce, finely chopped (very spicy) or just 2 tablespoons (30 ml) of the adobo sauce (less spicy)
  • ¼ teaspoon smoked paprika (a pinch)
  • 2 teaspoons lime juice (10 ml)

Fish:

  • 1 pound flaky white fish, cut into 16 equal strips or pieces (450 g)
  • 3 tablespoons extra virgin olive oil (45 ml)
  • ¾ teaspoon smoked paprika (4 ml)
  • ½ teaspoon kosher salt (2.5 ml)

Instructions:

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.

Primal

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.

Primal

On each plate, top the slaw with fish and chipotle sauce. Serve with or without homemade Primal tortillas.

Primal-Tacos-MDA-Recipe-Card

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27 thoughts on “Fish Tacos with Primal Mayo”

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      1. Because Mark doesn’t spend the equivalent of a full time job’s worth of time doing this every week just for the chance at an internet high five from fisher and evan.

        1. OMG HAHAHAHAHAHA ^^^ I literally laughed out loud, John. (Internet high five to you!)

        2. I never implied that making money is bad. I pointed out the obvious, this post is about selling Primal Mayo. As you know, MDA has lots of books, food products, and powders to sell. I myself have bought all the books that Mark has authored. I do my part in supporting this web site. It’s a great site and helpful. 🙂

    1. I don’t think it sounds like an infomercial. Even still, how do you expect this site to continue without making money?

      On another note… yum! This looks delicious! I love spicy mayo! Can’t wait to try this!

  1. Mark Sisson runs a business. He also does the work of culling articles, reading research and presenting it in a way people understand, makes up or finds recipes, answers people’s questions etc ALL FOR FREE. He also put in the work of coming up with a seed oil-free mayonnaise. If he wants to use HIS website for promoting his product to try and make some money back for the hours he puts in, I have no problem with that. That’s capitalism folks.

  2. Do we have more information on the process of making this mayo shelf stable? My opinion is that food should spoil. Especially when using egg yolks…

    1. The only things in there that might preserve it are vinegar and salt. It does seem like the type of thing you’d want to use up within a few weeks of getting it. The only question left to ask: Does it freeze? If not, I’ll wait for them to sell single containers of it.

  3. This looks amazing. I ordered some Primal Mayo, and just waiting for it to get here! I will try this recipe as soon as it does. Thanks Mark!

  4. Good timing on this. I just made a batch of mayo and got a new mandolin. It could use some break-in by shredding cabbage.

  5. First two posts… funny. As Julie said, his website, his product, he can do what he wants.
    I got a jar of Primal Mayo. Expiration date is Feb 2016, so I don’t think it’s going to go bad any time soon. And the ingredients are right on the jar. Nothing weird there.
    As for the taste… it is excellent. My wife and kids like it and number 2 kid and my wife are super picky.
    I will be getting more once this is gone.

  6. Hmmmmmm, this looks like a good idea for dinner. I don’t have the mayo but I can use some sour cream.

    I like the idea of using the oven instead of the fry pan. I have used a George Forman but don’t like the “non-stick” coating in them that wears thin about the 3 use….. where did it go? In me? ew……

    Need to go to the store for some fresh supplies anyway…. I feel a list coming on.

    AND I like the Mayo endorsements, info commercial or not it’s all good.

  7. I personally cannot wait to order the mayo; but darn it- I live in Syracuse and it would arrive frozen.

    1. I’m iced in down in VA, and UPS has already contacted me about delayed shipments due to an impassable road out front. But my mailman just strapped on his golf shoes, and walks the streets just fine! Go figure…

      Anyhoo, I’ll wait until spring to order–just so SOMEBODY brings it to me.

  8. Can I substitue homemade mayo for the Primal Mayo? 😉 Just kidding!!

    This recipe looks delicious! Thank you Mark!

  9. This is really an amazing recipe. My father loves to eat fish and it will be an amazing gift from my side on his birthday which is next week.

    But, I want you to add nutritional value of each and every recipe you share. Its amazing way to know how much fats, carbohydrates and protein you are taking.

    Mark, keep sharing your recipes even you can’t add the nutritional value. 🙂

  10. I made the slaw and sauce today. Kicked up the slaw with some cumin and chili powder and ate some for lunch. Delicious! I’m making the tacos tomorrow night..

  11. I would love to make this if my order would hurry up and arrive. Thanks Mark and Bees!

  12. I’m just curious…. what are cage free eggs?
    It doesn’t say pastured, just that they are organic cage free. Are the eggs from poultry who are free to roam and eat their natural diet….or are they just barn eggs fed organic grain feed??

    1. Cage-free generally means that the hens are kept in flocks in large open houses where they have room to walk about. It does not generally mean that they are pastured.

      In the winter, my hens won’t leave their hen house. They just take turns looking out the door at the snow and ice. Their eggs show the difference. In winter, pale yellow yolks. When they are roaming, deep yellow almost orange yolks.

      So… “cage-free” is not as good as “pastured.” But it is far superior to caged, especially for the hens.

      For a convenience product like Primal Mayo, there are issues of supply and cost to consider…. I think cage-free is a good compromise. Mayo will never provide most of my egg calories, no matter how I eat it. 🙂

  13. More recipes using Primal Mayo please. It’s been so long since I have used mayo in anything have forgotten how to use it other than tuna salad. Got my 2 jars today and found I can get some items I use all the time significantly cheaper from Thrive. I may spring for a membership.

    But please, more mayo goodness recipes anyone. Thanx.

  14. I made the slaw with the Primal Mayo yesterday–WOW. The jars arrived in my Northern Illinois bitter cold area just fine–well packed and no ill effects from the cold. I will be getting more. I just need more recipes. Hint, hint.

  15. My local healthy grocer just started carrying primal mayo so I just made this recipe for the first time. It was amazing and I had a non-paleo guest who ate it with corn tortillas and loved it as well. Next time I make it I think I will cut down on the mayo for the slaw slightly since I lathered on quite a bit of the chipotle sauce when I served it and the dish got a bit too creamy for my tastes. Also – if you like spice, I would consider adding in another Chipotle pepper to the sauce (I like my food spicy and dang those peppers in adobo sauce are good!).

    One other note: this doesn’t take a lot of time and doesn’t dirty that many dishes. I am a single parent who works full-time so speed and ease of cleanup are important to me. Anyway, two enthusiastic thumbs up.

  16. This is not a taco!!!! At what point is a salad a taco… when it has a tortilla. This is as much a taco as a Miso soup is an Aussie Damper or Texas BBQ!