SERVES: 2

INGREDIENTS

• Cod, Grouper, Mahi Mahi, Halibut, Salmon or any wild caught fish, cut into bite sized pieces: ½ lb
• Avocado oil: 1 Tbsp
• Tortillas, small, organic corn or Siete tortillas: 4
• Dark organic greens, baby greens are best
• Cilantro: Optional

Marinade

• Juice of 1 lime or 1 Tbsp bottled lime juice like Lakewood Organic
• Avocado oil: 1 Tbsp
• Blackening Seasoning: 1 – 2 Tbls. OR these seasonings:
  • Chili Powder: 2 tsp
  • Ground Cumin: ½ tsp
  • Salt: ½ tsp
  • Garlic Powder: ½ tsp
  • Paprika: ½ tsp
  • Black Pepper: ¼ tsp

Cabbage Slaw

• Red and/or green cabbage, thinly cut or shredded (packaged is fine): 1 Cup
• Extra virgin olive or avocado oil: 1.5 Tbsp
• Apple Cider Vinegar: 2 Tbsp
• Dijon mustard: 2 tsp – 1 Tbsp
• Maple syrup, honey or non-artificial sweetener like erythritol (optional): 2 tsp – 1 Tbsp
• Carrot, peeled and shredded: 1 medium (optional)
• Onion, chopped: ¼ Cup (optional)
• Cilantro: ¼ Cup (optional)
• Green onion: 2 stalks (optional)

Avocado Crema

• Avocado, skin & pit removed: 1 large ripe
• Sour Cream, full fat, cultured is best: ½ Cup
• Juice of 1 lime or 1 Tbsp bottled lime juice like Lakewood Organic
• Jalapeño, de-seeded and thinly sliced: ½ (optional)
• Salt and pepper to taste

DIRECTIONS

Fish

1. Combine 1 Tbls of oil, juice of 1 lime with spices or blackening seasoning.
2. Cut up fish into bite sized pieces, cover with marinade spice mixture and let stand for 15 minutes. Make cabbage slaw and avocado crema.
3. To cook the fish, heat a large skillet with avocado oil over medium-high heat and sear about 2-3 minutes per side. If pan gets dry, add more oil.
4. While the fish is cooking, warm the tortillas in pan on low heat until slightly charred on the edges. Avocado oil can be used.

Cabbage Slaw

1. Whisk together and combine oil, vinegar, mustard and sweetener. Taste and adjust as needed.
2. Combine cabbage and other vegetables. Mix in dressing until well coated.
3. Can be made 2 days ahead if kept refrigerated.

Avocado Crema

1. Put all ingredients in blender or food processor and blend until smooth.

Assembly

1. Put fish in tortilla, followed by slaw, dark leafys and top with avocado crema. If desired, sprinkle with lime juice, fresh cilantro and/or pico de gallo. Recipe can be doubled or tripled.