GRILLED FISH TACOS😍

Ahhh Taco Tuesday, we’ve been waiting for you. These grilled fish tacos are eyes roll back in your head good. They’re also grain-free/gluten-free and dairy-free! A little bit messy, a lotta bit flavorful, you gotta make these!

Note before you begin:

• I love using Trader Joe’s Southwestern Chopped Salad blend as a base for my coleslaw. I just toss out the bag with the dressing and use my own. If you don’t have a Trader Joe’s by you, you can also substitute for chopped romaine, chopped green cabbage, cilantro, and green onions. You can also use regular coleslaw mix, just be sure to add green onions and cilantro as it adds extra flavor to the taco.

• I buy my cod frozen from Trader Joe’s and just defrost in a little room temperature water. Just make sure to use paper towels to get allll the moisture out before cooking or else they won’t get a nice crust and the texture may be off.

Serves 1.

Ingredients:

For the Grilled Fish Tacos:

• 1 large cod filet (about ½ a pound)

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp chili lime seasoning (like tajin)

• ½ tsp salt

• 1 tbsp aioli

• 1-2 tsps sriracha

• 2 tortillas (I like SieteFoods Cassava Flour tortillas)

• 1 avocado, mashed

• Cilantro for topping

• Pepita seeds for topping (optional)

For the Quick Coleslaw:

• 1 cup Trader Joe’s Southwestern Chopped Salad**

• 2 tbsps finely chopped red onion

• Juice from 1 large lime

• 1 tbsp garlic aioli (I used PrimalKitchen, you can also use mayo and a bit of garlic)

• ½ tsp cumin

• Salt to taste

**I love using this salad blend as a coleslaw, but you can also do chopped romaine, chopped green cabbage, cilantro, and green onions as a substitute. You can also use regular coleslaw mix, just be sure to add green onions and cilantro as it adds extra flavor to the taco.

Directions:

For the Grilled Fish Tacos:

• Start by making your quick coleslaw. Add the chopped red onion and lime juice to the bottom of a bowl with a pinch of salt and let sit for 5 minutes. This will help get rid of the raw onion taste.

• Add garlic aioli, cumin, and a pinch of salt and whisk.

• Add in the coleslaw mix and toss until well coated. Taste and adjust seasonings, then set aside in the fridge until serving.

• Add 1 tbsp olive oil, cumin, paprika, garlic powder, chili lime seasoning, and salt to a bowl and mix through.

• Cut the cod into 2x1” strips and add to the bowl. Toss to coat.

• Heat a cast iron or non stick skillet to high heat and drizzle in 1 tbsp olive oil.

• Add the fish and cook, undisturbed for 2-3 minutes or until you start to see some char and browning. Flip and cook for another 2 minutes or until golden brown on all sides. Set aside.

• Make your sriracha aioli by mixing the sriracha and aioli. Set aside.

• Toast your tortillas in a skillet for 30-60 seconds on both sides.

• Divide the mashed avocado between the two tortillas and spread in the middle.

• Top with the fish, coleslaw, pepita seeds, cilantro, and sriracha aioli. Enjoy!