Fish Tacos

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INGREDIENTS:

  • 1 1/4 lbs Wild Cod Fillet (can also use tilapia or another white fish)

  • 1 Avocado, chopped

  • 2 Lime (approximately 1 Tbsp lime juice plus wedges for garnish)

  • 1/4 cup Cilantro (chopped)

  • 2 tbsps Extra Virgin Olive Oil (Can also use grapeseed oil)

  • 1 tsp Garlic Powder

  • 1 tsp Sea Salt (or more to taste)

  • 1/4 cup Red Onion (chopped)

  • 2 tsps Cumin

  • 1 tbsp Chili Powder (or more to taste)

  • 8 Brown Rice, corn or almond flour Tortillas (warm in microwave for 20 seconds wrapped in a damp towel)

  • 1 cup Purple and Green Cabbage (purchase pre-shredded cabbage/carrot mix)

  • 1 stalk Green Onion (chopped)

  • 1/2 cup Shredded Carrots (to save time purchase shredded carrots or slaw mix )

  • Optional toppings: clean hot sauce and chopped jalepanos

INSTRUCTIONS:

  • Season fish with chili powder, cumin, garlic powder and 1 tsp salt. Pre-heat a cast iron or other fry pan over medium heat. Add 1-1 1/2 tbsp oil to pan. Once pan is hot add fish and cook for 4-5 minutes, flip fish and cook for another 2-3 minutes. Towards the end of cooking time add 1 Tbsp lime juice. Flake fish into small pieces.

  • While fish is cooking (or in advance) toss cabbage, carrots and green onion and mix with fresh lime juice, oil (olive or avocado work well), salt & pepper. I love using Primal Kitchen Ranch salad dressing.

  • Wrap tortillas in damp towel and microwave for 20-30 seconds or put in a toaster oven on the keep warm setting for 5 minutes.

  • Assemble tacos adding fresh lime, slaw, red onion, cilantro, avocado.

NOTES:

  • Paleo/low carb friendly option—> Serve as a taco bowl over cauliflower rice or use coconut/almond flour tortillas such as Siete brand found at Whole Foods.

  • Use a clean hot sauce (without added sugar), chopped jalepanos.

  • Dish goes well with refried beans (Amy's low sodium is a cook quick option).