Fish Tacos
Author: Alexa Schirm
Serves: 4
- Fish:
- 1.5 lbs tilapia fillets
- 2 teaspoons smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 Tbsp cumin
- ½ tsp salt
- ¼ teaspoon cayenne pepper
- 3 Tbsp coconut oil
- Salsa:
- 1 peach, diced
- 2 tomatoes, diced
- ½ lime, juiced
- cilantro, to taste
- Toppings:
- Kale and cabbage slaw
- Avocado
- Lettuce leaves, for wrapping
- Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
- Meanwhile heat a pan over medium heat with coconut oil.
- Cut fish into sections.
- Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
- Rub mixture onto fish and place in oil.
- Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
- Remove from heat and cut into small pieces.
- Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
- Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/blackened-fish-tacos-with-peach-salsa/
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