Eosinophilic Esophagitis Friendly Herb-Ranch Fish Lettuce Tacos

Total time47 min

Prep time20 min

Cook time12 min

Eosinophilic Esophagitis Friendly Herb-Ranch Fish Lettuce Tacos

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Ingredients

4 servings

For the fish

1 lb cod fillets (or other firm white fish such as halibut or tilapia), cut into 3-inch pieces
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1 tbsp olive oil
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt

For the herb-ranch sauce

⅓ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt

For assembly

8 large butter lettuce leaves, washed and dried
½ english cucumber, thinly sliced into half-moons
3 scallions (green tops only), thinly sliced
1 avocado, sliced (optional)

For serving

1 lime, cut into wedges (optional)

Instructions

1
Whisk together the coconut milk, coconut cream, apple cider vinegar, lemon juice, minced garlic, dill, chives, parsley, and 1/4 tsp salt in a small bowl until smooth and well combined. Refrigerate for at least 15 minutes to allow the flavors to develop and the sauce to thicken slightly.
2
Pat the cod pieces thoroughly dry with paper towels. In a small bowl, stir together the turmeric, ginger, and 1/2 tsp salt, then sprinkle the mixture evenly over all sides of the fish.

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