Ingredients
- White fish fillets
- 2 Tbsp coconut oil, melted
- 1 small lime
- 1 clove garlic
- 1 1/2 tsp chili powder (if using)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne powder (optional)
- 8 tortillas (optional gluten-free)
- Fish taco sauce - see recipe
- Toppings (Coriander, avocado, red onion, shredded romaine lettuce)
- Salt and pepper to season
- Olive oil for frying
Method
- Season the fish with salt and pepper on both sides
- Finely chop the garlic and cut the lime in half
- In a bowl whisk the oil, lime juice, garlic, chili powder, cumin, paprika and cayenne (if using)
- Place fish in the marinade, cover and marinade for 30 minutes
- While the fish is marinating prepare your toppings
- Heat butter and coconut oil on a pan at medium-high heat, fry fish fillets - approximately 4 minutes on each side
- While the fish is cooking, heat a second non-stick pan and place tortillas in the pan to warm - approximately 15 seconds each side
- Transfer fish to a plate and allow to rest for a few minutes then gently break into pieces for the tacos
- Fill the tortillas with desired amount of fish and add toppings
- Enjoy!