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This is a delicious and easy to make fish taco. The buttery flavors of the red palm oil with fish, lime, salt and spice are super satisfying and make a perfect meal for anyone following a gluten-free diet.
ingredients
- Fish
- 1-2 tbsp Nutiva Organic Red Palm Oil
- 2 garlic cloves, minced (about 1 tbsp)
- 1/2 lb mahi mahi, ling cod, true cod, tilapia, halibut, or other white fish
- 1 tbsp lemon or lime juice (fresh)
- 2 tsp tamari
- 2 tsp honey
- sea salt to taste
- black pepper to taste (fresh ground)
- Salsa
- 2 slicer tomatoes, diced
- 3/4 cup cilantro
- 2 cloves garlic, minced (about 1 tbsp)
- 1-2 tbsp lemon or lime juice
- 1/4 red onion, chopped (about 1/2 cup)
- 1 1/2 tsp jalapeno pepper, minced
- 1/2 tsp salt
- pepper to taste
- Other
- 4 corn tortillas
- 3/4 cup white cheddar cheese, grated
- 2 cups shaved romaine, or cabbage of your choice
- 1/2 avocado, sliced or diced
instructions
1. Chop and mix all ingredients for salsa in a bowl. Set aside.
2. Sauté the garlic and fish in red palm oil on medium heat. Cut fish into bite-size pieces. While there is still a bit of pink to the fish, add tamari, honey, salt, pepper and lime juice.
3. Continue heating until fish is just cooked. Cover and remove from heat.
4. Heat tortilla with about 2 tbsp. of cheddar cheese on skillet at medium heat.
5. Remove warmed tortilla with melted cheese and add some lettuce or cabbage (about 1/2 cup), several pieces of the sautéed fish and a heaping spoonful of the salsa. Spread sliced or diced avocado into taco.
6. Drizzle extra fish sauce from the pan onto all four tacos as well as desired amount of juices from salsa.
7. Adjust salt, pepper and lime juice to taste. Serve hot.
This is a delicious and easy to make fish taco. The buttery flavors of the red palm oil with fish, lime, salt and spice are super satisfying and make a perfect meal for anyone following a gluten-free diet.
