FISH TACOS

For the slaw base:

• 1 cup shredded green cabbage

• 1 cup shredded purple cabbage

• 1 cup shredded carrots

• 1/2 cup fresh cilantro (packed)

• 4 green onions (chopped)

For the slaw sauce:

• 1/2 cup paleo mayo (avocado oil-based)

• 1/2 avocado

• 1/3 jalapeño* (adjust jalapeño based on spice preference – and make sure to de-seed or it will be REALLY spicy)

• Juice of 2-3 limes (depending on juicy your limes are – I always err on the side of more citrus)

• 1/2 tsp each: salt, pepper, garlic powder

HOW TO DO IT

1. Start by prepping the base of your slaw by shredded / slicing veggies, and mixing to combine

2. Next, prep the sauce for the slaw by adding all ingredients to a high-powdered blender or food processor (I used a Vitamix)

3. Pour the sauce over your dry slaw base & stir to combine! Note: the slaw should end up super creamy, which works perfectly on tacos! If you want a less saucy slaw, simply add more shredded carrots & cabbage

4. Build your tacos! This slaw is DELICIOUS on any kind of fish – shrimp, salmon, or a white fish like mahi-mahi or tilapia.

For these tacos, I did shrimp (sautéed in olive oil, a lot of lemon & garlic, and a little grass-fed butter), and used butter lettuce leaves as my “taco shell” for a low-carb keto option, or GF Siete cassava flour tortillas.