Name: Fish Tacos
Yield: 1 servings
Ingredients: 6.50 oz white fish (like rockfish, cod, or halibut); a few dashes salt; a few dashes pepper; a dash of cayenne; a few dashes cumin; 1.50 tsp butter, cut into chunks; 2 corn tortillas (sprouted and organic preferred); 1 lime; ¼ cup cabbage, sliced thin (38g); 2 tbsp salsa; ⅓ avocado, cubed and salted (45g); a little cilantro, chopped for garnishing; 5 tsp cotija cheese, crumbled (0.5 oz); ½ tbsp mayo (check ingredients to make sure it doesn't have vegetable oils); 1 tbsp sour cream; a dash of garlic powder; a dash of hot sauce; ¾ tsp lime juice; water as needed

AuthorKayley O'Brien

Yields1 Serving

Total Time25 mins

Ingredients:

6.50 oz white fish (like rockfish, cod, or halibut)

a few dashes salt

a few dashes pepper

a dash of cayenne

a few dashes cumin

1.50 tsp butter, cut into chunks

2 corn tortillas (sprouted and organic preferred)

1 lime

¼ cup cabbage, sliced thin (38g)

2 tbsp salsa

⅓ avocado, cubed and salted (45g)

a little cilantro, chopped for garnishing

5 tsp cotija cheese, crumbled (0.5 oz)

Sauce-

½ tbsp mayo (check ingredients to make sure it doesn't have vegetable oils)

1 tbsp sour cream

a dash of garlic powder

a dash of hot sauce

¾ tsp lime juice

water as needed

Recipe:

Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or foil.

Place fish on baking sheet. Season with salt, pepper, cayenne, and cumin. Gently rub seasoning into the fish and top with the butter chunks. Bake for about 12-15 minutes on a center rack. The fish is done when it’s opaque (not see through) and the temperature is 135 degrees Fahrenheit.

Next make the sauce. Place all the sauce ingredients in a small bowl, except water, and stir till fully combine. Now add a little water and mix thoroughly. Add more water if desired till the sauce reaches your desired consistency. I like mine a little thinner and more pourable than sour cream, but not too watery. A thickness similar to Caesar or ranch dressing. Once done, place sauce in fridge.

After the fish is done, heat the tortillas in a pan over medium high heat for a few minutes on each side. The tortillas are done when they are soft and bend easily without breaking.

Now it’s time to assemble your tacos. Place the tortillas on a plate. Divide the fish between the two tacos and squeeze some lime juice on the fish. Then top with cabbage, salsa, avocado, cilantro, cotija, sauce, and the remaining lime juice. Serve and enjoy!

Ingredients