Ingredients
The following ingredients have 4 Servings
- 1 c chopped pineapple
- (or 1/2 c pineapple and 1/2 c other tropical fruit)
- 1/4 c Apple Cider Vinegar
- 1/4 c coconut sugar
- 1/3 c water
- Pinch of ground mustard and paprika each
- Pinch fennel seed
- 1/4 tsp sea salt
- Pinch of Black pepper
- Optional – 2-3 tbsp chopped shallot or red onion
- Green onion to garnish
- 8 ounces cod, tilapia, or haddock (we use sizzlefish cod)
- avocado oil or butter
- 2 tbsp arrowroot starch or gluten free flour of choice
- 1/2 tsp minced garlic
- 1 tbsp chili sauce or blackened seasoning mix to taste ( 1-2 tsp)
- salt/pepper to taste
- 2 1/2 cups chopped red cabbage
- Fresh chopped cilantro
- 1 lime – juice (divided)
- 3-4 tbsp paleo mayonnaise (greek yogurt or sour cream also work for non paleo option).
- 1/2 avocado
- Pinch of pepper, sea salt, garlic powder
- 4 gluten free tortillas (we used almond flour tortilla from Siete Foods). Corn tortillas or Lettuce wraps will also work!
- optional red pepper flakes or sliced spicy pepper of choice to top.
