Fish Tacos

- Nutritionist Karlene Karst, BSc

INGREDIENTS

  Fish

• 1 lb halibut or cod fish
• ¼ cup avocado oil
• 1 tsp dried oregano
• 1 tsp smoked Spanish paprika
• ¼ tsp red pepper flakes (optional)
• ¼ tsp garlic powder
• 1 lemon juiced
• ½ tsp salt
• ¼ tsp freshly ground black pepper

  Lime coleslaw

• 3 Tbsp lime juice
• 3 Tbsp rice vinegar
• 2 garlic cloves
• ½ tsp salt
• ½ cup grapeseed oil
• ½ cup fresh cilantro leaves
• 1½ cups shredded purple cabbage
• 1 carrot, grated
• ½ red bell pepper, thinly sliced

• To assemble tacos
• 8 small corn tortillas
• Guacamole (optional)
• Hot sauce (optional)

DIRECTIONS

1. Preheat oven to 400 °F (205 °C).
2.  Rinse fish under cold water and pat dry with a paper towel. Cut into 2-inch pieces.
3.  In a bowl, whisk together oil, lemon juice, and herbs. Add fish and gently stir to coat in marinade. Refrigerate for at least 30 minutes or if you’re short on time, cook immediately.
4.  Lightly spray the bottom of an oven-safe baking dish. Lay fish in dish. Bake for 20 minutes or until fish is flaky.
5.  Meanwhile, in a blender, combine lime juice, vinegar, garlic, salt, and grapeseed oil on high speed until creamy. Add cilantro and blend until dressing is flecked with green.
6. Place cabbage, carrot, and bell pepper in a large bowl. Drizzle with dressing to taste and toss until vegetables are well coated. Set aside.
7. To assemble, warm tortillas on both sides in a clean frying pan over medium heat. Top warm tortilla with lime coleslaw and a few pieces of fish. Garnish with a dollop of guacamole, and serve with your favorite hot sauce, if desired.

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