Paleo Magazine – August-September 2019

Tortilla-Chip-Crusted Fish

with Chipotle-Lime Crema

PREP TIME: 20 MINUTES

COOK TIME: 15 MINUTES

SERVINGS: 4

LIST of INGREDIENTS the METHOD

For the Fish

1-1/2 oz grain-free tortilla chips

(such as Siete Foods)

1/4 tsp chili powder

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Sea salt and freshly ground

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For the Crema

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1-1/2 TBSP avocado oil

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1/2 tsp chipotle chile powder

1/4 tsp raw honey

Sea salt and freshly ground

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1 Preheat the oven to 400ºF. Line a large baking sheet

with parchment paper.

2 Place the tortilla chips and chili powder in a food

processor and pulse until it resembles breadcrumbs.

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each of salt and pepper. Place on the prepared baking

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then sprinkle the tortilla crumbs evenly over each. Press

the crumbs in lightly with the palm of your hand to help

them stick. Spray the tops with cooking spray and bake

until cooked through and the tops are crispy and lightly

browned, 12-14 minutes. If desired, broil for an additional

1 minute to brown the tops even more.

4 Meanwhile, make the crema: In a small bowl, whisk

together the mayonnaise, avocado oil, lime juice, chipotle

powder, honey, and a pinch each of salt and pepper.

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DINNER

11 4 August/September 2019