Makes: 4 servings
2 to 4 Limes
1 Clove Garlic, finely chopped
1/4 tsp Ground Cumin
1/2 tsp Dried Chili Flakes
Coarse Salt & Ground Black Pepper (to taste)
1 lb. Firm Fresh Caught White Fish (not farm raised)
1/2 Small Head Green Cabbage, thinly sliced
1/2 Medium Red Onion, thinly sliced
1/4 Cup Chopped Cilantro
8 Guiltless Foods Seed Tortillas
Marinate the Fish:
Combine the Juice of 1 Lime, 2 Tbs Olive Oil, Garlic, Cumin, Chili Flakes, Salt and Pepper.
Place the fish in a baking dish and pour mixture over the fish, coating both sides. Refrigerate and let marinate 15 minutes.
Make the Slaw:
Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime over it. Drizzle with 1 or 2 tablespoon oil, season with salt and pepper, and toss to combine. Add more lime juice and oil if too dry. Taste and add more salt and pepper if necessary.
Warm The Tortillas:
Heat a frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides. Wrap the warm tortillas in a clean dishcloth and set aside.
Cooking the Fish:
Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Place the fish on the grill.
Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until opaque, about 2 to 3 minutes.
Making the Tacos:
Place pieces of the fish on a tortilla and garnish with slaw, more cilantro and drizzle with the sauce.
16 oz. Plain Greek Yogurt
2 Cucumbers – peeled, seeded and diced
2 Tbs Olive Oil
1/2 Lime – juiced
Salt and Pepper to taste
1 Tbs Cilantro – chopped
3 Garlic Cloves
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.