Fish tacos originated in Baja California, Mexico, and the wild-caught fish (not farm-raised fish!) is traditionally battered, fried and served on a corn tortilla with a sour-cream–based sauce and all the toppings. They’re delicious, but I’ve found a way to make these tacos delicious and good for you.
- ¼ purple cabbage, shredded
- 1 medium jicama, peeled and grated
- 2 red, orange, or yellow bell peppers, sliced or diced
- 1 red onion, diced
- ½ bunch fresh cilantro, chopped
- juice of 4 limes
- 1½ pounds cod, halibut or mahi mahi
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon cayenne or chipotle (optional)
- 1 tablespoon coconut oil
- 1 head romaine or butter lettuce, washed and separated
Avocado Cream Sauce
- ¼ cup cashews (soaked for 20 minutes before)
- ⅓ cup lime juice
- 2 cloves garlic
- ¼ teaspoon salt
- 1 jalapeño (optional)
- water to blend
- 2 ripe avocados
- Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers, onions and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside.
- Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
- Add the drained cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.
- Heat a medium skillet over medium heat. Add the coconut oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.
- To construct the tacos, start with a lettuce leaf, add fish and veggie toppings, and finish with avocado cream sauce.
If you’re still wanting to have a taco with this delicious fish and sauce, choose an organic corn tortilla for the best authentic experience.
- Category: Main Dishes
- Method: Sautéeing
- Cuisine: Californian
- Serving Size: 1 fish tacos
- Calories: 517
- Sugar: 10.1g
- Sodium: 704mg
- Fat: 26.4g
- Saturated Fat: 6.3g
- Unsaturated Fat: 17.2g
- Carbohydrates: 43.8g
- Fiber: 20.4g
- Protein: 34.1g
- Cholesterol: 80mg
Keywords: fish taco recipe, fish tacos