Fish Taco Recipe

Ingredients

• purple cabbage, shredded¼
• medium jicama, peeled and grated1
• red, orange, or yellow bell peppers, sliced or diced2
• red onion, diced1
• bunch fresh cilantro, chopped½
• juice of 4 limes
• cod, halibut or mahi mahi1½ pounds
• cumin2 teaspoons
• garlic powder2 teaspoons
• cayenne or chipotle (optional)1 teaspoon
• coconut oil1 tablespoon
• head romaine or butter lettuce, washed and separated1
• cashews (soaked for 20 minutes before)¼ cup
• lime juice⅓ cup
• cloves garlic2
• salt¼ teaspoon
• jalapeño (optional)1
• water to blend
• ripe avocados2

Method

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 or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
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.

Swaps & notes

If you're still wanting to have a taco with this delicious fish and sauce, choose an organic corn tortilla for the best authentic experience.