Fish Tacos are in season.



1 T. coconut oil, melted

4, 6 oz. pieces Cod (or your favorite fish)

¼ cup Cornmeal

1/2 head Red Cabbage, chopped

2 Apples, shredded

1 shallot, sliced

2 Limes, halved

8 Corn tortillas, warmed*

 4 T. Coconut oil, melted

 Salt and pepper (S&P)



1. Preheat oven to 375 degrees F.

2. Place fish on a greased baking sheet and toss in the cornmeal.  Drizzle with the melted coconut oil, season

with S&P and roast for 8 minutes, or until cooked through.

3. In a medium bowl, add the next 3 ingredients and squeeze with the 2 limes.  Season with S&P to taste.

4. Divide the cooked fish between the 8 corn tortillas and top with the Apple and Cabbage slaw.  Drizzle all of

the tacos with the 4 T. Coconut oil.

*Corny Note: To warm the corn tortillas, place individually into a hot pan and heat for about 10 seconds on each side.  (You can do this while you wait for the fish to cook!)

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