Fish tacos

One of the advantages of living in Southern California was the access to fish tacos. Let me clarify: access to really good fish tacos. However, the best fish tacos I ever had were on my trip to Mazatlan with friends Heather and Adam, and the fishing trip we went on, where we would drop our fishing line and catch “pez” (fish) just about every single time our line went in the water. We caught a TON of fish. The fishing boat captain instructed us to take the fish back to our hotel, where they would gladly clean and cook up the fish for us. These, in fresh corn tortillas, with the best guacamole you’ve ever had, made for an amazing meal.

1 tablespoon olive oil
1 teaspoon ancho chili powder
~ juice of 1 lime
1 teaspoon cumin
1 jalapeño pepper, minced (optional)
1–2 pounds (450–900 g) wild-caught fish of your choice—mahimahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces
1 tablespoon avocado or coconut oil
1 head Bibb, iceberg or romaine lettuce, rinsed with leaves kept whole

  1. Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeño in a large bowl.
  2. Toss the fish into the marinade, and let sit for 15 minutes.
  3. Preheat a large skillet over medium high heat, and add avocado or coconut oil.
  4. Add the fish, cooking about 5 minutes per side or until fish is flaky.
  5. Break the fish into smaller, bite-sized pieces, and serve with Tastiest Slaw Ever , cilantro, tomatoes, and Chipotle Dipping Sauce.

Variations—If you prefer, grill the fish instead of pan frying, or for a crispier fish, dredge fish pieces in egg then almond flour, to get more of a crunch. These tacos are great served in the Coconut Flour Tortillas too.