Feliz Cinco De Mayo! A few days late, but never-the-less.
I’m a big fan of fish tacos. Especially when you top them with freshly made, spicy guacamole.
So here it the easiest, laziest fish taco recipe known to man.
According to the Body Ecology food combining rules for optimal digestion, which I’m trying to follow these days, it’s best not to mix grains and meat.
Not to mention, the flour tortillas found in the store are simple, glutenous carbs, so that’s a no. Even the corn tortillas are mostly stuffed with additives or crumbly and awful.
I could opt for meatless tacos and spend an hour at the end of the night making tortillas by hand, but that would put me sitting down to dinner right around 9 pm. No bueno.
You gotta give yourself at least a couple hours to digest before you go to bed, or the food sits and ferments, which feeds candida.
I just want fresh, flavorful, killer tacos in 20 minutes. It that too much to ask? Nope.
I know I’m not blowing your mind here with this concept, but just use a broad piece of romaine or green leaf lettuce for the tortilla.
It’s perfect because the “hardest” part is getting home, spicing your fish and tossing it in the pan. While it’s cooking, you chop up some fresh onions, tomatoes, cilantro and scallions for the topping.
Then slice up an avocado and chop some jalepenos and cilantro for the guac.
Once your fish is cooked through, you just assemble.
So lazy, so easy and leaves you feeling satisfied by the array of fresh flavors and healthy fats from the fish and avocado, without feeling heavy.
Lazy in the amount of effort and time it takes to throw them together, not the way you feel after you eat them. You’ll feel revitalized, refreshed and relaxed.
- For The Fish
- ½ lb fresh wild caught cod fillet
- 1 tsp chili powder
- 2 tsp ground cumin
- ¼ tsp sea salt
- 1 tsp paprika
- ¼ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbs olive oil for frying
- For The Guacamole
- 1 Avocado
- 1 tsp onion powder
- 1 tsp garlic granules
- ¼ tsp sea salt
- 1 Tbs chopped jalepenos
- 1 Tbs chopped cilantro
- Toppings for Tacos
- 1 Tomato chopped
- ½ Onion chopped
- 1 Tbs cilantro
- Heat the pan with olive oil over medium-high heat
- Combine the spices in a wide bowl
- Add the fish and coat
- Once the pan is hot, add the fish and cook uncovered for about 5-7 seven minutes each side or until flesh is opaque.
- Meanwhile, prepare the guac and chop the toppings
- Once the fish is cooked through, break it up with the spatula and scoop it onto a washed and dry lettuce leaf.
- Top with fresh guac and chopped onion, tomato and cilantro.
What’s your favorite Mexican food?
Have you tried any simple clean eating versions of it?