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
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.
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).