Paleo Herb-Ranch Fish Lettuce Tacos
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Learn more →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
- 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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