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.

Ingredients

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

Directions

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.

 

 

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