Put The Lime In The Coconut
When traveling, I love to try new recipes using local ingredients. Today, I’m going to crack open a coconut and make wahoo tacos. Coconut has both been hailed as a healthful choice and demonized for its high concentration of saturated fat.
It’s true, coconut contains 60% fat, 92% saturated. However, it’s principal fatty acid, Laurie acid, is a medium- chain 12- carbon saturated fatty acid that boasts of antiviral, anti fungal and anti microbial qualities. According to Sally Fallon, author of Nourishing Traditions, coconut oil is our best source of Laurie acid which is used to treat candida because of its anti pathogenic effects in the gut.
Medium-chain fatty acids can be quickly converted to energy. They help us to feel full faster and control our diet. A study in “AsiaPacificJournal of Clinical Nutrition” showed that women who ate more coconut oil had healthier blood lipid profiles associated with a lower rate of heart disease. Coconut oil is a good substitute for hydrogenated oils with a smoke point of 350 degrees. Organic, unrefined coconut oil is unbleached and has a wonderful tropical taste. So, put your fears aside and enjoy these fresh, healthy tacos!
Wahoo Fish Tacos with Fresh Mango Salsa
- 2 small tomatoes, cored and diced
- 1/2 medium red or yellow bell pepper, stemmed, seeded, diced
- 2 scallions, trimmed and minced
- 1 ripen mango peeled, pitted and minced
- 1/2 medium red onion, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tbsp orange juice
- 1 tbsp fresh lime juice
- pinch red pepper flakes
- pinch salt and pepper
- 6 steaks fresh wahoo (about 8 oz each)
- coconut oil for brushing
- pinch salt and pepper
- 1/3 cup grated fresh coconut meat
- For mango salsa: combine the tomatoes, bell pepper, scallions, onion, mango, cilantro, parsley, orange juice, lime juice, red pepper flakes, and salt and pepper (to taste) in a large bowl and mix well. Taste and adjust the seasonings. The salsa will keep covered, in the refrigerator for up to 3 days!
- Wahoo Fish: prepare gas or charcoal grill. Brush the fish lightly with coconut oil and sprinkle with salt and pepper to taste. Grade coconut for coconut flakes. When fire is medium-hot grill the fish until it is opaque throughout, 4-5 minutes per side.
- To assemble: sear 8; flour tortillas in olive oil and serve with sour cream, sliced fresh avocado and mango salsa. Enjoy!