Fish/Shrimp Tacos 3 Ways

Mango Salsa FIsh Tacos

Ingredients:

Mango Salsa

Avocados- chopped

Limes, cut in wedges

Shredded red and or green cabbage (cone 4)

Corn tortillas, corn chips or rice (instead of corn tortillas)

Pre-breaded Gluten free white fish or shrimp

(Bake in electric skillet or oven)

For breaded fish EOC- place flat, set temp at 400 for 10 minutes, cover, turn and bake another 10 minutes.

For shrimp- Sprinkle equal parts of chili powder, garlic powder and onion powder to raw shrimp. Preheat pan to medium heat Add 1 teaspoon of avocado oil. Sear shrimp and turn once until shrimp is no longer translucent. Sprinkle with sea salt once it is cooked.

Assemble:

1. Heat corn tortilla, then place fish, mango salsa, cabbage, avocados and sprinkle with lime juice.

Easy Weeknight Fish Tacos

Ingredients:

Sour cream or cashew sour cream

Green salsa verde (I prefer trader Joes)

(mix sour cream and salsa verde to about a 4 to 1 ratio depending on how many tacos you are making)

Shredded red and or green cabbage (cone 4)

1 onion chopped, (cone 2)

Cilantro, chopped

Avocado (optional)

Corn tortillas

Limes, cut in wedges

1 pound or red snapper, shrimp, salmon, white fish

Old bay seasoning or seasoning from Mango Salsa Fish Tacos

1. Preheat pan.

2. Add 1 teaspoon avocado oil

3. Saute onion in pan for 4-5 minutes.

4. Then add shrimp or fish that was sprinkled with equal parts of chili powder, garlic powder and onion powder (or old Bay seasoning) to raw shrimp or fish.

5. Sear shrimp/fish and turn once until it is no longer translucent.

6. Sprinkle it with sea salt once it is cooked.

Assemble:

1. Heat corn tortilla, then place cooked fish/shrimp, cilantro, cabbage and drizzle sour cream salsa over top and sprinkle lime with juice.

Shrimp Tacos

(Serves 4-5)

½ pound uncooked shrimp (cut into small pieces if desired or whole)

Limes, cut into wedges and one cut in half

Old Bay seasoning ot equal parts chili, garlic and onion powder

Corn tortillas

Purple and green cabbage, shredded (cone 4)

½ carrot, grated (cone 1), optional

Cilantro, chipped

½ cup sour cream or cashew sour cream

1 small chipotle pepper from a can, minced (NOT the whole can)

(if you can’t handle the spice, just use the juice from the can)

1. Mix sour cream and chipotle and the juice of ½ of lime in a bowl.

2. Preheat pan to medium heat. Add 1 teaspoon of avocado oil.

3. Then add shrimp.

4. Sear shrimp and turn once until it is no longer translucent.

5. Sprinkled with equal parts of chili powder, garlic powder and onion powder (or old Bay seasoning) when it is almost fully cooked. Squeeze the other half on shrimp

6. Sprinkle it with sea salt once it is cooked.

Assemble:

1. Heat corn tortilla, then place cooked shrimp, cilantro, cabbage and drizzle sour cream chipotle cream over top and sprinkle lime with juice.

2. Enjoy!!!!!!!!!!!!