Yields: about 4-6 tacos

Ingredients for the Fish:

–  1 large filet wild cod or Pacific halibut

–  2 teaspoons cumin

–  1 teaspoon garlic, crushed

–  1 teaspoon Himalayan pink salt

 

Directions for the Fish:

1. Pat fish dry with paper towels. Season the fish with cumin, garlic, and salt.
2. Heat grill to medium and let the fish cook for about 4 minutes each side or until the fish flakes apart easily with a fork.

Ingredients for Slaw Topping:

–  1/4 head green cabbage, finely sliced

–  1 green onion, sliced

–  1 handful cilantro, chopped

–  1 lime, juiced

–  1 teaspoon apple cider or Ume plum vinegar 2-3 tablespoons olive oil salt to taste

Directions for the Slaw Topping:

1. Mix all ingredients in a bowl. Dress with lime juice, olive oil, and salt.

 

Ingredients for the Tacos:

–  Corn or Cassava Tortillas

–  Fresh salsa

–  1⁄2 cup mango (optional)

–  Probiotic sour cream (optional)

– A few slices of fresh Avocado (optional)