Lettuce Fish Tacos

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I woke up to a beautiful sunny day that transported me to a beachy place, so I prepared this refreshing lettuce tacos before it snows… again… tomorrow. They are light full of flavour and the lettuce gives a very nice crunch to them. The slaw is delicious with the pineapple, kind of tropical feeling.

This recipe is suitable if you are following a low-carb, low-fat, gluten-free or paleo diet.

LETTUCE FISH TACOS

Makes 3 tacos

Ingredients

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1    6 oz Cod fish filet

1    Medium carrot

1/4 Medium cabbage

1   Slice fresh pineapple

3    Lettuce leaves

1/4 teaspoon cummin

1/4 teaspoon chipotle powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 Tablespoon Olive oil

1 Tablespoon apple cider vinegar

Salt and Pepper

 

Procedure

The slaw:

  • Grate the carrot
  • Finely slice the cabbage
  • Chop the slice of pineapple
  • Mix everything in a bowl

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  • Add apple cider vinegar, olive oil, salt and pepper

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  • Set aside

The fish:

  • Cut the cod filet into 1 inch squares
  • Season with chipotle powder, onion powder, garlic powder, cumin, salt and pepper

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  • Lightly coat a pan with cooking spray
  • Brown the fish

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Assembling:

  • Arrange the lettuce leaves on a dish
  • Place fish on top of the lettuce leaves
  • Lay over the coleslaw
  • Optional:  add some salsa, like the avocado salsa here

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18 thoughts on “Lettuce Fish Tacos

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