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FISH TACOS

INGREDIENTS

  • tomatoes (5-7 medium)

  • onion (1/2)

  • avocado (2)

  • rock cod (1-1 1/3 lb)

  • cabbage (1/2 head)

  • mayonnaise (3 Tbs)

  • yoghurt from grass fed cows (2 Tbs)

  • tortilla (4)

  • cilantro or parsley

METHOD

 

  • Season the fish with salt and pepper and drizzle with some extra virgin olive oil. Bake in the oven preheated to 420 F for 15 minutes or until the fish flakes. 

 

  • While the fish is baking, chop up the onion, tomatoes, and avocado and combine them. Lightly season with salt and pepper.

  • Cut cabbage crosswise into thin shreds. Add a pinch of salt and gently squeeze the cabbage with your hand. Add a little bit of lemon juice if you have some handy.

 

  • Combine mayo with yogurt and mix well.

  • Warm the tortillas in the oven or stove top and assemble the tacos: layer a generous portion of fish on a tortilla and top it off with cabbage and the avocado-tomato mixture. Sprinkle with some cilantro and drizzle the mayo-yogurt sauce on top.  Serve with a wedge of lemon or lime.

Information provided on this website is for educational purposes only and is not intended as a substitute for advice provided by your physician or other health professional.

If you are pregnant, nursing, taking medication, or have a medical condition, do not start any new product or activity before consulting with your doctor. Statements about some products discussed on this website have not been evaluated by the US Food and Drug Administration.Products discussed here are not intended to diagnose, treat, cure or prevent any disease.

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San Francisco, CA

© 2020 JL for 3WC

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