June 17, 2016

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.

The Tacos

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

Ranch-ish Dressing

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

The Garnish

1 cup fresh cilantro, roughly chopped

Lime wedges

Avocado slices

 Instructions

1. Combine the olive oil, lime juice, cumin, garlic and salt & pepper in a large bowl.
2. Toss the fish in the marinade, and let sit for 15 minutes.
3. 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.
4. Preheat a large skillet or grill over medium-high heat, add either enough avocado or coconut oil to coat the pan.
5. Add the fish, cook for about 5 minutes per side or until fish is flaky.
6. 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