Fish Tacos with Avocado & Cabbage
By (Published: )
Grilled for extra healthy goodness, these tacos are an excellent treat for lovers of Mexican food.
Prep Time Cooking Time Servings
4 people
  • 2-3 white fish fillets portions
  • 2 garlic cloves, crushed
  • 3 tbsp melted coconut oil (2 + 1 tbsp more)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 limes
  • 1 cup shredded cabbage
  • 1/4 cup cilantro, chopped
  • 1 green onion, sliced
  • 4 tortillas
  • 1 avocado, sliced
  • 1 jalapeño, sliced
  • salsa
  • sour cream

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  1. Mix garlic, 2 tbsp melted oil, spices and juice from one lime. Let fish marinate in it for at least 10 minutes.

  2. Combine the cabbage, green onion and cilantro, and squeeze a lime half over it. Drizzle with 1 tbsp oil, season with salt and pepper, and toss to combine into cabbage slaw.

  3. Grill fish at about 450-500 degrees for 4-5 minutes on each side, until flaky throughout. Remove from grill and portion into bite sized pieces or simply flake the flesh.

  4. Lay tortillas out and spread a little of the salsa on the bottom of each. Divide fish to each of the tortillas and top with vegetables and slaw. Scoop a little sour cream over each tortilla and serve with a bit of lime for garnish.

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case of 16 x 1 Medium Cabbage

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