Anti Inflammatory Mango-Lime Fish Lettuce Tacos

Total time45 min

Prep time20 min

Cook time10 min

Anti Inflammatory Mango-Lime Fish Lettuce Tacos

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Ingredients

4 servings

For the fish

1 ½ lb white fish fillets (cod, tilapia, or mahi-mahi), about ¾ inch thick
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2 tbsp coconut oil
½ tsp turmeric
¼ tsp ground ginger
½ tsp fine sea salt

For the mango-lime salsa

2 cups fresh mango, diced small (about 1 large mango)
3 tbsp fresh lime juice (about 2 limes)
1 tsp lime zest
¼ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh ginger, finely grated
¼ tsp fine sea salt

For the avocado cream

1 large avocado, pitted and sliced
2 tbsp full-fat coconut milk
1 tbsp fresh lime juice
¼ tsp fine sea salt

For serving

1 head butter lettuce, leaves separated and washed
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Make the mango-lime salsa: combine the diced mango, lime juice, lime zest, red onion, cilantro, fresh ginger, and salt in a medium mixing bowl and toss to coat. Set aside at room temperature for 15 minutes so the flavors come together.
2
Make the avocado cream: mash the avocado flesh in a small mixing bowl with a fork until mostly smooth, then stir in the coconut milk, lime juice, and salt until the mixture is creamy and spreadable. Press a piece of plastic wrap directly onto the surface and set aside.

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