Deconstructed Fish Tacos
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 2 tablespoon coconut oil or grass fed butter
- 1 pound fish of choice cod, halibut, salmon
- 2 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon Pepper
- 3 cloves garlic minced
- 2 limes
- 1 orange
- 6-8 cups salad greens the darker green the better
- 1 cup fermented veggie (sauerkraut, pickled red onion, pickled beets)
- ½ yellow onion
- 1 Handful cilantro chopped
- 1 avocado ripe
Additional Toppings
- Sour cream (optional)
- Salsa (optional)
- Hot Sauce (optional)
Ingredients
Additional Toppings
|
Instructions
- Melt butter or coconut oil in a skillet over medium heat. Season both sides of the fish with cumin, chili powder, salt, pepper and garlic. Add fish to heated skillet and cook until opaque and flakey.
- When finished cooking, remove fish and top with zest from limes and orange and juice from one of the limes.
- Wash and chop greens, onion and cilantro. Cut up avocado. Assemble salad.
Recipe Notes
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes on Facebook every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both mom and baby.
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