| 14 | 35 | 324 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 1 mango | Mango (pitted, diced, for salsa) |
| 1 avocado(s) | Avocado (peeled, pitted, diced, for salsa) |
| 1/4 cup | Parsley, fresh (chopped, for salsa) |
| 1 clove(s) | Garlic (minced, for salsa) |
| 1 whole lime(s) | Lime juice (fresh) (for salsa) |
| 1 pinch | Sea Salt (for salsa) |
| 1/4 tsp | Ginger, ground |
| 1/4 tsp | Garlic powder |
| 511 gm | Atlantic Cod |
| 1 tbsp | Coconut oil |
| 1 medium head | Red cabbage (outer leaves removed) |
| 1 cup | Lettuce, romaine (shredded) |
| 1 whole lime(s) | Lime juice (fresh) |
| 4 sprig | Cilantro (coriander) |
1. Combine the salsa ingredients in a small bowl and refrigerate.
2. Wash, dry, and debone the cod fillets.
3. In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
4. Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the fish for a few minutes per side, or longer depending on the thickness of the fillet. It is finished when the fish easily flakes.
5. Remove from the pan and place in a small bowl, breaking up the flakes of fish and coating with lime juice.
6. Assemble a taco with a cabbage leaf, lettuce, fish, and mango salsa, garnished with cilantro leaves.
Enjoy!
7. Can substitute the cabbage leaf for regular taco shells if you like
Nutritional Highlights:
Fish
is a great source of protein and is high in Omega 3 fatty acids which are great for decreasing inflammation!
| Fruit | 0.6 |
| Meat | 1.4 |
| Vegetables | 5.5 |
