Tacos:

• 8-12 small corn tortillas (make sure they have simple ingredients like corn/masa, water, lime, and salt

• 1 1/2 lb. tilapia or other preferred white fish
• 1/2 tsp. ground cumin
•  a pinch of cayenne pepper, optional
• 1/2 - 1 tsp. mineral salt
• 1/4 tsp. black pepper
• garlic powder, onion powder and/or paprika can be added
• 1 Tbsp. coconut oil or 1 Tbsp. butter, melted

Evenly sprinkle the seasonings over both sides of the fish. Coat heavily if you like it blackened. Line your baking dish with parchment or foil. Drizzle the fish with coconut oil and bake for 20-25 minutes at 375°. You can broil for a few minutes to brown further at the end.

Toppings:

• 1/2 of a small purple cabbage, shredded finely
• 2 medium avocados, diced (option to make this an XO)
• 2 tomatoes, diced
• 1/2 of an onion, diced
• cilantro, if desired
• cotija or other favorite cheese
• could add pineapple or mango, if desired

Sauce:

• 1/2 cup nonfat Greek yogurt or nonfat sour cream
• 2 Tbsp. mayonnaise
• 2 Tbsp. lime juice
• 1-2 tsp. minced garlic
• a sprinkle of red pepper flakes

Combine the sauce ingredients well in a small bowl. Taste and adjust.

If desired, toast the corn tortillas in a dry skillet. Layer the tortillas with the fish, toppings, and sauce.

This is an E if kept to three.

enJOY!