Fish Tacos

Who’s ready for Taco Tuesday?? This is a great way to get more fish into your week for you and the kids, while making it fun at the same time! Who doesn’t love a good fish taco? Choosing wild fish means access to consuming higher levels of nutrients, including vitamin D, a variety of minerals, omega-3 essential fatty acids and amino acids from proteins, which have countless benefits including brain health promotion and fighting depression and anxiety.

*Serves 4 (2 tacos each)
*Gluten and dairy free

Ingredients
For the Fish Taco:
-3-4 fresh or frozen wild haddock fillets (depending on the size of the fillet) - thaw if frozen (can use wild cod as well)
-Fish Seasoning- 1/2 lemon, 1/2 tsp parsley, 1/2 paprika, sea salt or dulse flakes to taste.
-8 tortillas (I use La Tortilla Factory brand, which makes gluten-free or regular wheat/corn tortillas).
-2 cups shredded napa or green cabbage

For the Toppings:
-2 avocados, diced (or mashed with lime juice and sea salt if you prefer a simple guacamole)

Pico de Gallo
-1 1/2 medium sized tomatoes, rough chopped
-1 stalk green onion, rough chopped
-1/2 cup fresh cilantro, rough chopped
-fresh lime juice squeezed from 1/4 lime

Spicy Mayo (not shown here but the perfect topper to your tacos for that extra flavour and kick)
-1/2 cup avocado mayonnaise (Chosen Foods brand)
-2 tbsp sriracha

-Extra lime for squeezing over your taco

Directions:
1. When fish thawed (if frozen) halve fillets length wise and place in large ziploc bag with all fish seasoning ingredients. Let mixture sit in the fridge for at least 15-20 mins, while you prep other ingredients.
2. Preheat oven to 350. Shred cabbage and then prepare pico mixture. Combine all pico ingredients to a food processor and blend to combine or simply finely chop all ingredients and combine in a glass bowl. Set aside.
3. Bake seasoned fish fillets at 350 for 15 minutes.
4. Dice avocados or prepare guacamole mixture in another glass bowl. Set aside.
5. Combine spicy mayo mixture and set aside.
6. Slice lime wedges for extra lime.
7. Lightly warm tortillas in the oven (right on the rack) for 2-3 mins once fish is removed and ready.
8. Dress your tacos with cabbage, then fish, then avocado/guac, pico de gallo and lastly spicy mayo and extra lime if desired.