Fish Taco Recipe (On Lettuce Wraps!)

Ingredients

• SCALE 1x 2x 3x

Fish Taco

• ¼ purple cabbage, shredded
• 1 medium jicama, peeled and grated
• 2 red, orange, or yellow bell peppers, sliced or diced
• 1 red onion, diced
• ½ bunch fresh cilantro, chopped
• juice of 4 limes
• 1½ pounds cod, halibut or mahi mahi
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• ½ teaspoon cayenne
• 1 tablespoon coconut oil
• 1 head romaine lettuce, washed and separated

Avocado Cream Sauce

• ¼ cup cashews (soaked for 20 minutes before)
• ⅓ cup lime juice
• 2 cloves garlic
• ¼ teaspoon salt
• 1 jalapeño (optional)
• water to blend
• 2 ripe avocados

Steps

1. Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers, onions and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside.

2. Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne. Sprinkle the spice mix evenly over the fish and set aside.

3. Add the drained cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.

4. Heat a medium skillet over medium heat. Add the coconut oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.

5. To construct the tacos, start with a lettuce leaf, add fish and veggie toppings, and finish with avocado cream sauce.