finished fished tacos

Trailblazer Fish Tacos

Nothing says a vacation on the water quite like fish tacos. Especially when combined with mango salsa and chipotle mayo, the taste is second to none. Why not combine great flavor with the lean nutrients you need to keep hiking?

For The Fish Tacos


  • 2 Tilapia Filets
  • 1 Cup of Coconut Oil
  • Salt & Pepper to Taste
  • 1 Bunch of Chives
  • 1 Bunch of Cilantro
  • 1/4 Head of Cabbage
  • 2/3 Cup of Almond Flour
  • 1/3 Cup of All-Purpose Flour
  • Tortillas
  • Mango Salsa (see below)
  • Chile Mayo (see below)


  1. Chop the chives and cilantro. Shred the cabbage.
  2. Cut the tilapia into strips.
  3. Season with salt and pepper, dust with flour mix.
  4. Heat up oil in the pot and start frying pieces of tilapia.
  5. Toast tortilla over an open flame.
  6. To assemble: dust on herbs and cabbage, scoop some mango salsa, and break up a piece of fish. Top with chili mayo, wrap the tortilla and enjoy.

preparing fish

For The Mango Salsa


  • 1 Mang
  • 1/3 Red Onion
  • 1 Corn on the Cob
  • Small Bunch of Cilantro
  • 1tsp of Chili Powder
  • 3tbsp Olive Oil
  • Salt & Pepper
  • Lime


  1. Cut kernels off the cob.
  2. Heat up the pan, add oil enough to cover the bottom and then add corn.
  3. Sauté covered for 6-7 minutes, stirring occasionally.
  4. Dice the mango, onion, and chop the cilantro.
  5. ix all together in a bow.
  6. Season with chili, salt, pepper and lime juice.
  7. Enjoy!

For The Chili Mayo


  • 1/2 Cup of Mayo
  • 1/2 Cup of Sour Cream
  • 2 Chipotles in Adobo
  • 1/4 of Lemon
  • Salt & Pepper


  1. Finely chop the chipotles.
  2. Mix together the mayo, sour cream, chipotles in adobo.
  3. Season with salt, pepper and lemon juice.
  4. Refrigerate till ready to use.

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toasting tortilla