Fish Taco

Active time: 35min Total time: 35min Servings: 4 Recipe from: Myrealplans.com

Image thanks to Myrealplans

Why?

• Great source of lean protein

• Gluten free if using coconut flour tortillas

• Great light and tasty meal

• Dairy free

• Great for the brain with healthy fats and fish

Ingredients:

• 2 limes

• 1/2 teaspoon dried oregano

• 1/2 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon coriander

• 1/4 teaspoon cumin

• 3/4 teaspoon sea salt, plus more to taste

• 455 g flounder or similar fish

• 1 tablespoon extra virgin olive oil

• 4 green onions

• 1 jalapeño pepper (optional)

• 85 g shredded purple cabbage

• ground black pepper, to taste

• 8 coconut flour tortillas

• 2 tablespoons coconut oil, plus more for frying tortillas

• 8 g coriander

How to prepare

1. Preheat oven to 190C.

2. Juice 1/2 of the limes. Cut the remaining limes into wedges. Mix all the spices in a small bowl.

3. Place fish in a baking dish and brush with olive oil. Sprinkle evenly with spice mix. Pour half of the lime juice over fish and bake, uncovered, about 10 minutes. Make sure fish is cooked through.

4. While the fish cooks, dice the green onions, and halve and remove seeds from the jalapeño: mince.

5. In a large bowl, make the slaw by combining the cabbage, green onions, and half the jalapeño with remaining lime juice, salt, and pepper to taste.

6. Warm the tortillas in a pan with a thin layer of coconut oil.

7. Chop the coriander. Assemble the tacos by topping tortillas with the fish, slaw, and cilantro with a wedge of lime on the side.

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