Fish Tacos

delicious.

serves 1-2

Ingredients

Fish

4-6oz of halibut (or cod)

1 tsp chipotle powder

1/2 tsp cumin powder

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp of salt

sprinkle of pepper

Lime & Cabbage Slaw

2 cups of red cabbage, sliced

2 tbsp olive oil

juice of 1 whole lime

1/2 tsp of salt

Mango-Avocado Salsa

2 small mangos, cubed

1 avocado, cubed

1/2 of a small red onion, chopped

2 tbsp of cilantro, chopped

2 tbsp of mint, chopped

1 tbsp of lime juice

1/2 tsp salt

Others

Taco shells - I use Siete Almond Flour Taco Shells

Arugula

Karam’s Original Garlic Sauce

Directions

First, make the Lime & Cabbage slaw: Slice your red cabbage and place it in a bowl, add the rest of the slaw ingredients and massage them into the cabbage. Next, make the Mango - Avocado Salsa: Cube the mango and avocado and add it to a big bowl. Next, add the red onion, cilantro, mint, lime juice, and salt — give everything a big stir.

For the fish: First, make the seasoning by adding all of the spices to a small bowl, stir it up then sprinkle it on the face side (not the scale side) of your fish and press it in. In a medium pan on medium heat, add avocado oil and let it get warm. Once the pan is warm place the piece of fish face side down and cover the pan — cook for 5 minutes. After 5 minutes, flip the fish, squeeze the juice from 1/2 of a lime, cover, and cook for 3-5 minutes. Fish should be fluffy and flakey.

Assemble: Heat up your taco shells, add garlic sauce (if you’re in the PNW) and arugula. With a fork, flake up your fish and place it on your taco. Then add slaw and salsa and ENJOY xx