Anti Inflammatory Fish Tacos with Cabbage Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp salt
For the coconut-avocado sauce
- 1 ripe avocado, pitted and peeled
- ¼ cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- ¼ tsp salt
For the fish
- 1 ½ lb cod fillets (or other firm white fish such as halibut or tilapia), cut into 2-inch pieces
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp coconut oil
For serving
- 8 cassava flour tortillas
- 1 lime, cut into wedges (optional)
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, sliced scallions, and chopped cilantro. Drizzle with the apple cider vinegar and olive oil, sprinkle with 1/2 tsp salt, and toss until the cabbage is evenly coated. Set aside to marinate for at least 15 minutes, until slightly softened and lightly pickled.
- 2
In a small blender or food processor, combine the avocado, coconut milk, lime juice, minced garlic, and 1/4 tsp salt. Blend until completely smooth and creamy, about 30 seconds. Taste and adjust salt if needed. Transfer to a small bowl and set aside.
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