RECIPE: Fish Tacos

Fish:

• 2 filets red snapper(or alternative white fish)
• 1 tbsp. avocado oil
• 1 tsp. paprika
• 1 tsp. chili pepper
• ¼ tsp. cayenne pepper
• 1 tsp. all spice
• Sea Salt

Marinate beforehand: Add fish to a bowl, add olive oil and spices and mix with hands until coated. Put in a ziplock bag and set in fridge for 12-24 hours.

Heat oil in a large frying pan on low-medium heat. Add filets and cook for 3-4 minutes on each side until cooked through.

Toppings:

Sautéed cabbage:

• ¾ cup chopped red cabbage
• ¼ red onion chopped
• juice from ½ lime
• 1 tbsp. avocado oil
• sea salt

Heat oil on medium-low heat, add red onion to pan, then cabbage, squeeze lime juice on top. Cook for 2-3 minutes (cabbage should still be a bit firm).

Mango Salsa:

• 2 mangoes (sliced thinly into chunks)
• ½ red onion, diced
• lime juice from ½ a lime
• 2 tbsp. chopped cilantro
• sea salt and pepper

Mix all ingredients in a bowl.

Chipotle Mayo:

• 3 tbsp. homemade mayo(see below)
• 6-8 dashes of chipoltle hot sauce
• Juice from ¼ lime
• 1 small garlic clove, minced
• sea salt

Mix all ingredients into a bowl and refrigerate.

Homemade Mayo:

• 1 large egg yolk,
• 1 ½  tsp. fresh lemon juice
• 1 tsp. white wine vinegar
• ¼ tsp. Dijon mustard
• pinch of sea salt
• ¾ cup avocado oil

In a bowl mix together egg yolk, lemon juice, vinegar, Dijon, and sea salt. Whisk together and then gradually add 1 tbsp. avocado oil at a time until mixture is thick, (this should take up to 6 minutes).

Guacamole  (for side with corn chips)

• 3 ripe avocadoes
• 1 clove garlic, minced
• juice from 1 lime
• 2-3 dashes of chipotle hot sauce.
• Sea salt and cracked pepper
• ¼ red onion, diced (optional)
• ¼ cup tomatoes, diced (optional)
• 1 tbsp. cilantro, chopped (optional)

Assemble with corn tortillas, and serve with guacamole and corn chips