Here's a quick and delicious way to get more fish into your life. I mean, who doesn't love tacos, right? And you don't even have to wait for Tuesday! To make this vegan, substitute black beans for the fish, use vegan mayo for the slaw, and omit the cheese or use one of your favorite vegan cheeses.
· 10 ounces green and red cabbage, shredded
· ½ cup mayonnaise (no soybean oil)
· ¼ cup jalapeños diced
· 1 tablespoon lime juice
1 pound mahi mahi
1 teaspoon chili powder
1 teaspoon garlic powder
1 tsp cumin
1/2 teaspoon sea salt
½ tsp smoked paprika
¼ tsp ground black pepper
1/4 tsp cayenne pepper
½ ea red and green bell peppers, sliced
½ onion, sliced
3 tablespoons avocado oil for pan
2 medium organic tomatoes
3 oz. shallots, finely chopped
½ cup flat parsley or cilantro, finely chopped
juice of 1 lime
½ tsp sea salt or to taste
Almond flour tortillas or lettuce wraps
shredded grass fed or goat pepper jack cheese
Make the slaw:
In a bowl, mix all ingredients except the cabbage
Toss in the cabbage, cover, and place in the fridge for serving.
Prepare the fish:
Preheat a large skillet over medium heat.
Mix all the spices together. Coat the fish liberally on all sides, using any extra spice mixture for the peppers and onions.
Once your pan is hot, add 2 - 3 tablespoons avocado oil to pan. Swirl and heat briefly, then add fish.
Once the first side is golden brown, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
When done, add the peppers and onions to the pan and saute until to your desired doneness.
Salsa: In a bowl, make salsa. Gently mix and set aside.
Assemble: top the tortillas with fish and vegetables and garnish with slaw, salsa, avocado, cheese