Healthy Fish Tacos

SERVING SIZE: 2

INGREDIENTS:

2 filets white fish (I like halibut)

½ tsp cumin

¼ tsp chili powder

Juice of 1/2 lime

4 Grain free tortillas (I like siete brand)

INSTRUCTIONS:

1. Pat your filets dry.

2. Cover with lime juice and spices.

3. Heat 1 tbsp avocado oil in a pan over medium high heat.

4. Sautee 2-3 mins a side or until fish is flakey but not overcooked.

5. In a clean pan, warm up tortillas over medium heat for a minute or so.

6. Top with desired toppings.

7. Serve with a side salad with a squeeze of lemon, splash of olive oil and pinch of sea salt if desired.

TOPPINGS:

Smashed avocado

Sriracha aioli
(2 tbsp avocado mayo mixed w/ 1 tsp sriracha)

Shredded green cabbage

Pico de Gallo

PICO DE GALLO:

1/4 cup finely chopped white onion
(about 1 small onion)

1/4 medium jalapeño finely chopped

2 tsp lime juice

¼ teaspoon pink himalayan sea salt

3 small tomatoes finely chopped

2 tbsp finely chopped cilantro

When serving try to strain the juice. While delicious, no one likes watery tacos!

QUICK PICKLED RED ONION:

1 small red onion, thinly sliced and soaked with a little red wine vinegar, a pinch of pink Himalayan sea salt, a tiny bit of maple syrup and a splash of warm water)