Ingredients
The following ingredients have 4 Servings
- 2 tbsp diced red onion
- 1 cup shredded purple cabbage
- 2 tbsp cilantro, chopped
- 1 tbsp green onion, chopped
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1/3 cup coconut yogurt (or greek yogurt if tolerated)
- 1 tbsp lime juice
- 1 tsp garlic powder
- 2 tsp cilantro, chopped
- 2-3 tbsp avocado or coconut oil
- 1/2 teaspoon sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili powder (omit for AIP, sub turmeric if desired)
- 1/4 tsp cumin (omit for AIP)
- 4 (4-5oz) white fish fillets (cod or halibut)
- 4 tortillas (these for paleo/gluten-free, these for AIP)
- 1 avocado, sliced
- Lime wedges
Instruction
- Mix the ingredients for the slaw together and set aside.
- Combine the sauce ingredients and chill in the fridge.
- In a large deep pan over medium-high heat, heat the avocado oil.
- Season the fish filets on both sides until well coated. Carefully place the fillets in the pan. Cook for 3-4 minutes on each side, carefully flipping to cook on all sides, until the fish easily flakes. Set aside.
- Assemble the tacos with the fish, slaw, sliced avocado, drizzle with the sauce. and serve with lime wedges on the side!
