Taco Tuesday anyone? These fish tacos come together quickly and are easily customizable to individual tastes. Find more fresh, tasty, recipes just like this inside our Wellness Remodel Challenge!
MOJITO FISH TACOS
For the fish:
1 pound firm, white fish filets such as cod, mahi-mahi or halibut (Vegetarian: substitute ½ black beans and ¼ cup pepitas for the fish)
½ cup fresh squeezed orange juice
3 limes, juiced and zested
¼ cup fresh mint, chopped
4 cloves garlic, peeled
1 Tablespoon olive oil
1 teaspoon cumin
½ teaspoon coconut sugar
Salt and pepper, to taste
1 teaspoon olive oil for cooking
Pat the fish dry with paper towels and place in a glass baking dish.
In a separate, medium-size bowl, combine the remaining ingredients by whisking until well combined. Cover the fish in the mixture and let marinate for 30 minutes-1 hour covered in the refrigerator.
Add olive oil to a medium-high heat sauté pan and allow it to get hot. Remove fish from the marinade and transfer to the pan. Cook the fish for 6-8 minutes on one side, then turn the filets over to cook for an additional 6-8 mins or until firm and cooked through.
For the tacos:
8-10 organic corn tortillas, warmed or charred on a grill
1 cup purple and green cabbage, sliced
¼ cup red onion, chopped
2 Tablespoons cilantro, chopped
2 Tablespoons mint, chopped
Clean, fresh salsa
1 cup warmed black or pinto beans for serving
To assemble, serve the fish with the tortilla and top with cabbage, onion, cilantro, mint and salsa.
Serve with beans on the side.