½tbspmayo (check ingredients to make sure it doesn't have vegetable oils)
1tbspsour cream
a dash of garlic powder
a dash of hot sauce
¾tsplime juice
water as needed
Recipe:
1
Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
2
Place fish on baking sheet. Season with salt, pepper, cayenne, and cumin. Gently rub seasoning into the fish and top with the butter chunks. Bake for about 12-15 minutes on a center rack. The fish is done when it’s opaque (not see through) and the temperature is 135 degrees Fahrenheit.
3
Next make the sauce. Place all the sauce ingredients in a small bowl, except water, and stir till fully combine. Now add a little water and mix thoroughly. Add more water if desired till the sauce reaches your desired consistency. I like mine a little thinner and more pourable than sour cream, but not too watery. A thickness similar to Caesar or ranch dressing. Once done, place sauce in fridge.
4
After the fish is done, heat the tortillas in a pan over medium high heat for a few minutes on each side. The tortillas are done when they are soft and bend easily without breaking.
5
Now it’s time to assemble your tacos. Place the tortillas on a plate. Divide the fish between the two tacos and squeeze some lime juice on the fish. Then top with cabbage, salsa, avocado, cilantro, cotija, sauce, and the remaining lime juice. Serve and enjoy!
Ingredients
Ingredients:
6.50ozwhite fish (like rockfish, cod, or halibut)
a few dashes salt
a few dashes pepper
a dash of cayenne
a few dashes cumin
1.50tspbutter, cut into chunks
2corn tortillas (sprouted and organic preferred)
1lime
¼cup cabbage, sliced thin (38g)
2tbspsalsa
⅓avocado, cubed and salted (45g)
a little cilantro, chopped for garnishing
5tspcotija cheese, crumbled (0.5 oz)
Sauce-
½tbspmayo (check ingredients to make sure it doesn't have vegetable oils)
1tbspsour cream
a dash of garlic powder
a dash of hot sauce
¾tsplime juice
water as needed
Directions
Recipe:
1
Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
2
Place fish on baking sheet. Season with salt, pepper, cayenne, and cumin. Gently rub seasoning into the fish and top with the butter chunks. Bake for about 12-15 minutes on a center rack. The fish is done when it’s opaque (not see through) and the temperature is 135 degrees Fahrenheit.
3
Next make the sauce. Place all the sauce ingredients in a small bowl, except water, and stir till fully combine. Now add a little water and mix thoroughly. Add more water if desired till the sauce reaches your desired consistency. I like mine a little thinner and more pourable than sour cream, but not too watery. A thickness similar to Caesar or ranch dressing. Once done, place sauce in fridge.
4
After the fish is done, heat the tortillas in a pan over medium high heat for a few minutes on each side. The tortillas are done when they are soft and bend easily without breaking.
5
Now it’s time to assemble your tacos. Place the tortillas on a plate. Divide the fish between the two tacos and squeeze some lime juice on the fish. Then top with cabbage, salsa, avocado, cilantro, cotija, sauce, and the remaining lime juice. Serve and enjoy!
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
AuthorKayley O'Brien
