Seed Oil Free Mango-Lime Fish Lettuce Tacos
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb white fish fillets (cod, tilapia, or mahi-mahi), about ¾ inch thick
- 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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