The Search Feature…
As if you weren't all ready filled with excitement over the fact that it's deadlift day there is an awesome new feature gracing our site. If you look up to the top of the right column on our page you will notice a new search feature. This is an extremely valuable tool. You can now post your workouts to the comments section when you do them, and when they come back around you can find them at the speed of google in a targeted search of only our posts! Track your progress and make more.
Make Paleo more enjoyable…
Chef Daxter's version of the Paleo Fish Taco.
Alright folks – here’s the Paleo recipe for the number one thing I hated giving up when going strict Paleo…Fish Friggin’ Tacos:
-2lbs Mahi-Mahi (dorado for you land-lubbers out there)
-1 bunch cilantro
-1 white onion
-1 serrano chile
-1 bunch leaf lettuce or Romaine leaf
-coconut, flax, or olive oil (your preference, I prefer coconut)
Mango Salsa (delicious addition, but not required to make the tacos tasty):
-1 ripe mango, diced (and peeled, duh)
-1/2 purple onion chopped fine
-1 jalapeño, chopped fine
-1 small cucumber, sliced and chopped
-3 splashes of fresh lime juice
-ground pepper to taste
Dice, chop, and combine cilantro, onion, Serrano, & tomato (it should look like pico de gallo when you’re done). Set aside. Season Mahi-Mahi to taste with: pink Hawaiian sea salt crystals, garlic pepper, lime juice, Italian seasoning, Thai seasoning – don’t forget to hit both sides of the fish – and dump out the pico de gallo on top of the fish. Refrigerate & marinate for 6-8 hours. Remove from fridge 30 min before cooking, preheat broiler/oven to 500 degrees, drop back to 425 degrees and cook on an ungreased baking sheet/pyrex for approximately 12-15 min, depending upon your setup.
Mix all salsa ingredients together into a bowl.
Dish fish onto lettuce leaves, scoop on some salsa, and chow down.