In my journey to live a more healthy and vibrant life, I began eating an anti-inflammation diet about 4 years ago. I had been really sick for way too long and suffered from severe acid reflux, and I was always nauseous or really uncomfortable in my body. Not a good feeling to not ever feel good. I was already gluten free and cow dairy free. So why did I feel so awful all the time? I couldn’t eat more than literally a handful of food without getting intense stomach pains that would give me esophageal spasms. The spasms were painful and involuntary. I barely weighted 100 lbs. I couldn’t figure out what else was wrong with my body. What was I eating that was making me feel so awful. I am gluten free/dairy free, isn’t that enough stuff not to eat? I had tried all the different over-the-counter and prescription medications for acid reflux, and nothing gave me relief. I had tried every holistic fix I found on the internet from apple cider vinegar to aloe vera to slippery elm. Nothing gave me relief. And I was desperate for relief.

The worst part about how bad I felt was that I didn’t get to enjoy food. And I LOVE FOOD. (Obviously as you can tell with this blog.) I never got the pleasure of feeling good after I eat. I usually didn’t feel good before I eat but I certainly didn’t feel good after I ate.

So what gave? I began seeing this doctor in the Boulder mountains. Dr Richard Nuzzi. He put me on a version of an anti-inflammation diet to take out the things that were causing inflammation in my body. For me that was gluten, cow dairy, (butter and heavy cream not included) soy, corn and coffee. Give up coffee and corn? You had to be kidding.

If I hadn’t experienced it myself, I would never understand the wrath that corn could have on my body through creating inflammation. As someone who is gluten free it is hard to imagine not eating corn. Tacos were my version of sandwiches. Fish taco night was a weekly thing in our house for years. Giving up tacos was the hardest thing about giving up corn. (Except for when I am in the South and there are grits around.) But I did it. Because, I was desperate to feel better.

Now, four years later I have a quality of health that I never knew possible for me. Feeling healthy and vibrant in my body is a gift I will cherish and never take for granted. I have also seen first hand how eating an anti-inflammation diet can bring such vitality to not only myself but also so many of my family and friends. I am so passionate about anti-inflammation that I have dedicated weekly recipe posts to the blog to inspire people that you can eat healthy and enjoy food to the fullest.  My anti-inflammation diet is no gluten, corn, soy, cow dairy, sugar and coffee. There are different versions of this diet just as there are different bodies with different needs. But these are the big ones that I stay away from. Not because I am “allergic.” But because my body doesn’t want these things and thrives without them in my diet. Some people I know do better without nightshades and shellfish too. It depends on your body. So play around with what feels right to you and go from there. That is why this isn’t a straight Paleo food blog, because there are different versions that work for different people. I am modified Paleo because I love some rice, quinoa and beans from time to time. I also love goat cheese and dream of sour cream. Some dairy is really good for my body. We all have to listen to how our bodies feel.

And now, thanks to Siete foods, I can finally have tacos again! Siete has three different corn free tortillas on the market. Some of them are not vegetarian so be sure to read the package if you are.

So weekly tacos nights are back on it our house which is beyond exciting. So expect more taco night posts to come as the season’s change.

Peace, Love, Health and Tacos!!



The Palette. Tilapia fish, avocado, red cabbage, mango, lime, cilantro, coconut tortillas. The Palette. Tilapia fish, avocado, red cabbage, mango, lime, cilantro, coconut tortillas.

Coconut Flour Fish Tacos with Mango Guacamole

Serves 4

  • 1 lb tilapia
  • 1 tablespoon coconut oil
  • 1 cup red cabbage, finely chopped.
  • coconut flour tortillas from Siete
  • cilantro for garnish

Blackened Fish Rub

  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

Mango Guacamole

  • 1 mango
  • 2 avocado
  • 1/4 cup red onion, finely chopped.
  • 1/4 cup cilantro, finely chopped.
  • juice of half a lime

Cilantro Cream

  • 1/2 cup sour cream
  • 1/4 cup cilantro, finely chopped.
  • juice of half a lime
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Make the guacamole to start. Mash the two avocado with a fork and add in the lime juice. Chop the mango into small cubes and then add it into the avocado. Add in onion and cilantro. Mix with a fork. Season with salt and pepper to taste. Set aside. To make the cilantro cream, mix the ingredients with a fork and set aside. until time to serve.  To make the chili rub for the fish, mix together the chili, paprika, cumin, garlic powder, salt and pepper in a small bowl. Heat the coconut oil in a large skillet. I like to use a cast iron skillet. Then sprinkle on top of both sides of the fish as you set the fish in the skillet. Cook the fish over medium heat about 4 minutes a side. To assemble the tacos, place red cabbage, fish and guacamole on tacos. Garnish with cilantro cream.

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