Last week I received a copy of The Performance Paleo Cookbook by Stephanie from Stupid Easy Paleo. On my first look through the book I stumbled upon her Blackened Fish Tacos with Mango Slaw and immediately got out my shopping list to write down the ingredients I needed. The next day I made them for dinner and they were delicious! Needless to say I'm excited to try more of the recipes from this book.

Blackened Fish Soft Tacos with Mango Slaw - Recipe from  The Performance Paleo Cookbook

Blackened Fish Soft Tacos with Mango Slaw - Recipe from The Performance Paleo Cookbook

I've followed the paleo diet for years now, but just eating a paleo diet doesn't mean we're optimizing the nutrients we're consuming. Steph does an amazing job laying out simple and smart modifications in order to optimize performance. She discusses when, what types and how much protein to consume in order to support muscle repair and recovery and the types of nutrient dense carbohydrates and healthy fats we need to fuel our training. This book is by far my new favorite resource for nutrient dense, high protein recipes for myself as an athlete and I would highly recommend it to any athlete who wants to see their strength and conditioning improve, no matter your sport. Learn how to properly fuel pre-workout and post-workout and what type of foods to consume for building strength and maximizing recovery. And the best part? Not only are the recipes healthy, but they're incredibly delicious and you'll get excited to eat them.

Here's the breakfast tacos I made with my leftover tortillas from dinner. I just reheated them and loaded them up with eggs, sausage, sweet potatoes and more.

Breakfast Tacos
Prep 10 mins
Cooking 10 mins
Servings 4


  • Paleo Tortillas
  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp garlic power
  • 1 sweet potato
  • 4 eggs
  • 1 avocado
  • Optional: Salsa for topping


  1. Prepare the Paleo Tortillas then set aside (I placed mine in the oven at 170F to keep warm)
  2. In a bowl mix together the ground pork with salt, pepper, sage, rosemary, thyme and garlic powder
  3. In a skillet over medium heat cook the ground pork until done and transfer to a bowl
  4. Dice the sweet potato into small chunks, grease the pan with a little ghee or coconut oil and cook until soft on the inside and slightly crispy on the outside, transfer to the bowl with the ground pork
  5. In a small bowl whisk the eggs together then cook in the skillet
  6. Load each tortilla with some avocado, ground pork, sweet potatoes and eggs. Serve with salsa if using