Fish Tacos

Prep and Cooking Time: 20 minutes
Serves: 3 

Ingredients:

• 1 pound of Icelandic wild-caught cod (or other mild white fish)
• 2 avocados, ripe
• 3 tablespoons of grass-fed butter
• 1 cup of red cabbage, shredded
• Your favorite compliant salsa
• 6 gluten-free corn tortillas (we like Mission Extra Thin)
• 1 tablespoon coconut oil

Equipment:

• 2 skillets — one large for the fish, one small for the tortillas
• Spatula

Directions:

1. Slice the cod into one-inch strips.
2. Shred the cabbage to your liking.
3. Cut avocados in half, remove pit and skin, and cut into bite-size chunks.
4. Put both skillets on medium-high heat. Add butter to the “fish” skillet, coconut oil to the “tortilla” skillet
5. Immediately start frying up tortillas. You’ll need to get six of them done, so you’ll be doing this as the fish cooks. I recommend about 40 seconds per side once the skillet is up to temperature. Once done, set aside.
6. Add the cod to the “fish” skillet. Cook until flaky, allowing some browning to occur on all sides. If all goes well, you’ll be fully cooked up by the time you finish making tortillas. If the fish is done a bit prior, just turn off the heat and leave the cod in the skillet.

Serving:

1. Put two tortillas on each plate.
2. Add avocado, cabbage, and salsa.
3. Add fish to each tortilla.
4. Cover liberally in salsa and serve.

P.S. I’ve been known to hit these tacos with a dose of sriracha.