1 lb white fish
1 Tspoon of cooking oil (we used organic virgin coconut oil)
1 tspoon of ground cumin
1 Tspoon of paprika
1 lime, juiced
1/4 cup chopped fresh cilantro leaves
1/4 of red cabbage chopped (used for garnishment to top tacos)
Directions:
Place fish in a medium sized dish and add in cumin, paprika, lime juice, and cilantro. Let marinate for 15-20 minutes. In a medium skillet add in cooking oil and bring to medium-high heat. Place fish in the pan and let each side cook for 4-5 minutes until desired consistency.
MANGO PINEAPPLE SALSA
Ingredients:
1 Mango diced
1 cup of fresh pineapple diced
1/4 cup of red onion diced (or more to your taste)
1 medium tomato, seeded and chopped
1 lime, juiced
1/3 cup of chopped fresh cilantro leaves (or more or less to taste)
Salt to taste
Directions:
In a large bowl combine ingredient and toss together. Cover and let stand in the fridge until ready to serve. We topped our fish tacos off with this and also enjoyed it with tortilla chips by itself.
