INGREDIENTS
COD:
- 2 wild caught cod filets
- ¼ cup avocado oil
- Juice of 1 organic lime
- ¼ cup freshly squeezed orange juice
- 3 organic garlic cloves
- ¼ onion (minced)
- ¼ teaspoon organic cumin
- ¼ teaspoon organic paprika
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground black pepper
- ½ tablespoon avocado oil.
CITRUS CABBAGE SLAW:
- ¾ cup organic cabbage
- Juice of 1organic lime
- 1 jalapeno (minced)
- 1 organic orange (cubed)
- 1 organic grapefruit (cubed)
- 1 tablespoon organic cilantro (chopped)
CHIPOTLE LIME CREMA:
- 1/3 cup organic sour cream
- 2 tablespoons chilis in adobo
- Juice of 1 organic lime
TOPPINGS/SIDES:
- I packet of organic trader joe’s frozen jasmine rice or cook your preferred rice according to its instructions. The frozen rice is just so easy.
- 1 avocado (sliced)
- 6 tortillas (of your choosing); I am gluten free, so I usually use siete tortillas
INSTRUCTIONS:
- Add the olive oil, lime juice, orange juice garlic, onion, paprika, cumin, salt and pepper into a bowl. Immersion blend until smooth.
- Place the fish in a baking dish or plate with a lip. Cover with the marinade and let sit for 20 minutes.
- Make the cabbage slaw. Cut the peel of the orange and grapefruit. Then, cut both into chunks.
- Squeeze any leftover juice from the orange and grapefruit into the bowl.
- Chop the jalapeno and cilantro. Add to the bowl.
- Squeeze the lime juice and add to the bowl.
- Add the cabbage to the bowl.
- Season with salt and pepper to taste.
- Stir well and set aside.
- Make the chipotle lime crema.
- Mix the sour cream, chilis and lime juice into a bowl. Set aside.
- Slice the avocado.
- Heat a medium cast-iron skillet to medium heat.
- Once heated, add the avocado oil.
- Once heated, add he cod the pan. Cook for a few minutes on each side.
- While cooking, warm the rice in a glass pyrex bow in the microwave for a few minutes.
- Then, warm the tortillas over low heat on the stove.
- Once the fish is done cooking, slice the fish and begin assembling the tacos.
- Place the crema at the bottom of each tortilla.
- Then, add the avocado slices.
- Then, top with the fish and finish with the cabbage slaw on top.
