Whenever I make fish (especially halibut) I always make extra so I can make these tacos in the next couple days. I love to have these on butter lettuce or romaine but you can also put them on gluten-free tortillas.
4 oz flaky white fish like cod or halibut
4 – large butter lettuce or 2 romaine leaves
1/4 cup guacamole
1/4 large head organic green cabbage
1/4 small head of organic red cabbage
1 organic orange, peeled and cut into small pieces
3 limes, juiced
3 TBSP extra virgin olive oil
3 TBSP chopped organic cilantro
Sour Cream with hot sauce mixed in if you’re on level 4
Make the coleslaw first by adding green cabbage, red cabbage, orange, lime juice, olive oil cilantro in a bowl and mixing it up. I like to do this early in the day so the flavors have a chance to blend.
Place 2 butter lettuce leaves on top of each other to form two tacos (or two romaine leaves to make 2 tacos). Spread half the guacamole on each taco. Add some coleslaw mixture. Top with 2 oz of fish on each. if in level four drizzle a little sour cream mixed with gluten-free hot sauce. Serve with a lime wedge.