Happy Taco Tuesday!🌮

Travis and I LOVE tacos! Luckily, living in SoCal means having a wide variety of Mexican restaurants at our fingertips!✨🔥 Suffice it to say, tacos are a staple in our house. While Trav prefers carne asada, my fave is Grilled Fish Tacos.

This recipe combines savory, spicy and sour flavors that definitely hit the spot after a long day🤤. They’re also gluten free and suitable for those following a low FODMAP regimen. 👏👏

I typically use wild mahi mahi for this dish but had wild cod on hand and decided to use it instead. I had never used this type of fish for tacos before, but I’m glad I did! Cod fish is an excellent source of vitamin B12, niacin, phosphorus, selenium, omega-3 fatty acids, choline and iodine. It’s also a low cholesterol protein option & contains less mercury than other fish like halibut and tuna too.

Here’s what you’ll need:

• 2 (6 ounce) pieces of fish of choice
• 1/2 red onion sliced thin marinated in white vinegar for 1 hour
• 2 tbsp cilantro, chopped
• 1 corn, grilled and removed from cob
• 1/3rd cup organic cherry tomatoes, sliced
• 2 tbsp cotija cheese or vegan feta
• Spices: cumin, garlic powder, paprika, chili powder, salt and pepper
• Juice of 2-3 limes
• 2 tbsp avocado oil
• 5 corn or flour tortillas
• Side of salsa verde

Directions:

1. Season fish to taste and use 1 tbsp oil to coat. Grill for 4-5 minutes per side. Remove from pan and set aside.

2. Heat tortillas over open flame on stovetop or grill.

3. Assemble tacos by adding pieces of fish, quick pickled red onion, cilantro, corn, tomato slices, cotija. Serve with lime wedge!

I hope you love them as much as we do!❤️❤️

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