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June 17, 2016
Author: Lily Mazzarella
I love fish and fish tacos in the Summer. Like many Californians it conjures memories of vacations down to Baja, tangled ocean hair and the best tans of my life.
While my trips down south have waned over the years, my appetite for these tasty lime-drenched filets persists. But as more information becomes available, we’re learning how populations of fish we enjoy so much are in trouble due to destructive fishing and farming practices. This of course presents a problem for my fish-o-phile ways. So when grilling up my fish tacos, I choose a wild-caught variety approved by the Seafood Watch Group. Click here to download your state-specific Sustainable Seafood Guide.
1-2 pounds wild-caught fish of your choice – any white flaky fish will do (for West Coasters think bass, tilapia, trout, and cod for a meatier feel).
2 tbsp extra virgin olive oil
1 lime, juiced
1 tbsp cumin
2 tsps garlic, minced
Sea salt & freshly ground pepper
Coconut oil or avocado oil
Large red or green cabbage leaves, whole
1/3 c. filtered water
½ c hemp seeds
½ c extra virgin olive oil
2 tbsp apple cider vinegar (or lemon juice)
2 tsp dried dill (double if using fresh)
1 tbsp fresh chives, roughly chopped
¼-1/2 tsp freshly ground black pepper
¼ scant tsp dried onion (optional)
¼-1/2 tsp salt
1 cup fresh cilantro, roughly chopped
* OPTIONAL For fun, garnish with pickled carrots, thinly sliced jicama or chopped onions.
If you’re looking for spice and know you’re not nightshade sensitive, you can add 1 tbsp ancho chili powder and 1 jalapeno, minced to your marinade
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