Fish Tacos with a Creamy, Roasted Jalapeño Sauce (Edit recipe)

Taco Tuesday but make it Whole30 style! I love making these fish tacos for a lighter and refreshing take on tacos.

10 minutes

1 minute

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	205
Fat:	13 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	18 g
Sodium:	479 mg
Fiber:	8 g
Sugars:	6 g
Calculated per serving.

by Nicole Castley

View original recipe

Serves: 2

Ingredients

SAUCE

1 whole Avocado
2 whole Lime, juiced
1 bunch Cilantro
1 tsp Garlic, minced
1 Tbsp Extra Virgin Olive Oil
1 whole Jalapeño, halved and deseeded
1 pinch Salt

TACOS

2 pieces Cod
1 pinch Smoked Paprika
1 pinch Ground Cumin
1 pinch Salt
6 pieces Jicama, thinly sliced
1 cup Red Cabbage

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pre-heat the oven broiler to high. In the meantime, cut your jalapeño in half and de-seed. Roast in the oven for 5 minutes till charred on the outside.
2. Combine all the sauce ingredients in a food processor.
3. Pat dry your pieces of cod and season with smoked paprika, cumin and salt.
4. In a pan on medium to high heat, pan fry the cod for 2 minutes on each side. Set aside and with two forks, gently flake apart the fish.
5. In another pan on high heat, warm your slices of jicama till lightly browned.
6. Serve with cabbage and sauce slathered on the top.