I’m gearing up to post these delicious Paleo and SCD fish tacos and wanted you to have the essential sauce recipes first. Of course you can always buy a ready made pico de gallo or avocado salsa to put on these tacos, but fresh and homemade is always best in my opinion.
You can make the pico the night before to save time the night you are making the tacos. It’s actually better this way because the juices have a chance to all come together and enhance the flavor. The crema is best made right before serving the dish, so the avocado doesn’t brown, but can also be made the night before and blended again quickly before serving.
Oh and those chips in the photographs are grain-free, but you’ll have to wait until my cookbook is out in the Fall ’13 to get your hands on them! Sorry folks