Nothing personal, ground meat, but fish tacos are SO much tastier (and better for you)! This recipe has tons of variations, depending on whether you’re into spicy, savoury, or something in between.
The beauty of a taco is that it’s the ultimate versatile meal, melts in your mouth, and is gorgeous on your plate. All in all, it’s the perfect choice to kick off summer! Even better, try serving it with Rhubarb Margaritas on the side.
Makes enough for two
2 large filets Pacific Cod (or similar whitefish, check out the healthy list here)
4 - 6 wholegrain or cornmeal soft tortillas
1 cup red cabbage, grated
1 avocado, diced
1 cup carrots, shredded
1/2 cup mango, diced
1/2 cup plain Greek yogourt + tabasco to taste
1 tablespoon coconut oil
salt and pepper to taste
1 lime, quartered
1/2 cup fresh coriander, chopped
pickled hot peppers
Rinse cod and pat dry. Heat coconut oil over medium heat in a large pan.
Sprinkle coarse sea salt and freshly ground black pepper over the filets.
Sear the fish for 2-4 minutes on each side, depending on thickness. Be careful not to overcook it; it should be browned on the outside and hardly cooked in the middle. It should taste moist and flaky.
Remove fish from heat and break into thick chunks.
Place tortillas on a platter and slather with yogourt + tabasco spread, followed by fish.
Stack with cabbage, carrots, avocado, mango, and coriander.
Serve with lime quarters and hot peppers on the side.
If you can't be in Mexico, this is the next best thing!