Lettuce Wrapped Fish Tacos with Citrus Slaw

These fish tacos are loaded with live enzymes, omega-3 fatty acids, vitamin K & so much more, keeping your mind sharp & metabolism increasing! Wild-caught cod works well with this recipe, but any mild, wild-caught fish could work.
 Learn more about the safest types of fish to consume in your area:  www.seafoodwatch.org.

CITRUS SLAW:
2 Tbsp Fresh squeezed lemon or lime juice
1 Tbsp Raw honey
2 Tbsp Red onions, diced
1 Tbsp Jalapeno, diced
1 Tbsp Extra-virgin olive oil
2 cups Cabbage, shredded
2 Tbsp Fresh cilantro, finely chopped

TACO FILLING:
1 lb. Wild-caught cod, skinless & boneless
1/2 tsp Himalayan (pink) sea salt
1/2 tsp Ground cumin
1/2 tsp Chili powder
1 tsp Organic coconut oil
1 head Napa cabbage, shredded
Garnish: lime and avocado

INSTRUCTIONS:
Prepare the citrus slaw: In a large bowl, whisk together the lemon or lime juice, honey, onions, jalapeño, and coconut oil. ADD the cabbage and cilantro and toss well to coat. For best flavor, allow slaw to marinade for 1 - 2 hours before serving.

Prepare the taco filling: Cut the cod into 1 inch chunks and place them in a large bowl. Season with salt, cumin, and chili powder and toss well to coat.

Melt the coconut oil in a large skillet over medium heat. Add the seasoned cod and sauté’ until fish begins to flake and is thoroughly cooked, about 8 -10 minutes.

Use a slotted spoon to transfer to lettuce leaves. Top with slaw and garnish with avocado and lime.

SERVE IMMEDIATELY and EnJOY!!!

RECIPE CREDIT: Everyday Detox by Megan Gilmore