Author: Lily Mazzarella
Who doesn't love fish tacos?! And even better, safe fish tacos!! For my recipe, 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
- Combine the olive oil, lime juice, cumin, garlic and salt & pepper in a large bowl.
- Toss the fish in the marinade, and let sit for 15 minutes.
- While marinating, whip up your Ranch-ish Dressing by placing all Dressing ingredients (except dill & chives) in a blender or Vitamix, and blend until smooth and creamy. Add dill and chives and process until they are uniformly distributed.
- Preheat a large skillet or grill over medium-high heat, add either enough avocado or coconut oil to coat the pan.
- Add the fish, cook for about 5 minutes per side or until fish is flaky.
- To assemble the taco, add a piece of fish to one leaf of cabbage, add garnish and drizzle with as much Ranch-ish Dressing as desired.
* 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