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
- 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
- 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)
- 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)
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 .