Prep time: 15 minutes Cook time: 10 Minutes Makes about 4-6 tacos
For the fish:
1 large filet of Ling cod or Pacific halibut
2 teaspoons organic cumin
1 teaspoon garlic, crushed
1 teaspoon Himalayan pink salt
Pat the fish dry with paper towels; season the fish with cumin, garlic, and salt. Fire up the grill to medium and let the fish cook for about 4 minutes each side or until the fish flakes apart easily with a fork.
Slaw topping:
¼ head green cabbage, finely sliced
1 green onion, sliced
1 handful cilantro, chopped
1 lime, juiced
2-3 tablespoons olive oil
salt to taste
Mix everything in a bowl and dress with the lime juice, olive oil, and salt.
For the tacos:
corn tortillas
chopped avocado
fresh salsa (vinegar-free to make it candida friendly)
