Ingredients
Units Scale
Fish Filling
- 2 pieces, 1 lb. Wild caught Cod or Mahi
- 2 Tbsp. avocado or olive oil
- 1 Tbsp. fresh cilantro, chopped
- Juice of a lime, about 1/4 cup
- 1/2 tsp. ground cumin
- Flake salt, a pinch
Grace’s Tasty Fresh Pico de Gallo
- 1 can organic diced tomatoes
- 1 tablespoon lemon juice
- 1/2 to 1 whole jalapeno pepper or use 1/4 cup 505 Green Chile Peppers
- A large hand full of cilantro
- 1 teaspoon sea salt (Celtic, Real Salt, or Kosher Sea Salt)
Taco Shells
- Use almond or cassava tortillas by Siete
Instructions
- Mix cilantro, lime juice, cumin and flake salt together. Pour marinade over fish and let set while preparing the tacos.
Simple Cabbage Slaw:
- Add 1 cup shredded green or purple (or a combo) cabbage into a bowl.
- Pour lime juice over the top and salt to taste.
- Add fresh minced cilantro to taste.
Crispy Taco Shells
- Add 2 Tbsp. avocado oil in to a pre-heated skillet
- Place tortillas one at a time into oil, flip as they start to brown.
- Once they brown, use 2 forks and start shaping tortilla into taco shells.
- Fold one side over keeping the top side raised as you brown
- Flip over and do the same o the other side.
- Set taco shell aside. Put a crumpled piece of paper towel or tin foil in between shell to keep the taco shells shape and keep it from collapsing as it cools. This method helps shell to hold its shape.
Grace’s Tasty Fresh Pico de Gallo
Put all ingredients into a food processor and pulse until its chunky like salsa
Putting your Tacos Together
- Take 1 crispy taco shell and add some fish into the shell
- Add cabbage slaw, salsa and avocados or guacamole
Other Salsa Recipes you might like.
Notes
Additional taco condiments to serve with fish tacos:
- Cabbage Slaw, recipe follows
- Fresh cilantro leaves, minced
- Sliced red onion
- Avocado slices
- Fresh Pico de Gallo
- Limes wedges, for serving