RECIPE: Fish Tacos



  • 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.



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 


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