Cabbage-Leaf Tacos with Cod and Mango Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • For the Salsa:
  • 1 mango, peeled, pitted and diced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 lime, juiced
  • ⅛ teaspoon sea salt
  • For the Tacos:
  • ½ teaspoon sea salt
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • 16-24 oz cod fillet
  • 1 tablespoon coconut oil
  • 1 red cabbage, outer leaves carefully removed
  • 1 cup romaine, shredded
  • 1 lime, juiced
  • a few sprigs cilantro, for garnish
Instructions
  1. Combine the salsa ingredients in a small bowl and refrigerate.
  2. Wash, dry, and debone the cod fillets.
  3. In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
  4. Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the fish for a few minutes per side, or longer depending on the thickness of the fillet. It is finished when the fish easily flakes. Remove from the pan and place in a small bowl, breaking up the flakes of fish and coating with lime juice.
  5. Assemble a taco with a cabbage leaf, lettuce, fish, and mango salsa, garnishing with cilantro leaves.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cabbage-leaf-tacos-with-cod-and-mango-salsa/