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Amy's Recipe Archive

These delicious fish tacos are healthy, low carb and sugar-free. They are a great healthy option for those taco cravings we all get! The cauliflower and bean rice is absolutely fabulous on its own as a side as well so keep that on your list for any night of the week as a great option to pair with any entree! Let me know what you think!

ENJOY!

 

Fish Tacos
Author: Amy Ramsey
Ingredients
Fish
  • 4-5 fillets Thawed Tilapia or Mahi fillets
  • 1.4 tsp mineral salt
  • 1.5 tsp black pepper
  • 1.5 tsp chili powder (1 tsp for less spicy)
  • Coconut oil cooking spray
  • 2 tsp coconut oil or butter
Coleslaw
  • 1/2 head green cabbage, cored and finely chopped, or 1 (8-ounce) bag
  • coleslaw mix
  • 2 limes, juiced
Cauliflower Rice and Beans
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 package riced cauliflower (steamed)
  • 1/2 cup plain Greek yogurt
  • 1.5 tsp ground cumin
  • 1/2 bunch fresh cilantro, chopped
  • 1 medium onion and thinly sliced Lettuce for wraps
Instructions
  1. Season fish with salt, pepper, and chili pepper

  2. Place a large skillet over medium-high heat, coat lightly with coconut oil spray, then add 2 teaspoons of the butter. Put the fish fillets in the skillet and sauté on medium heat for 2 to 3 minutes on each side and set aside.

  3. Put the beans, yogurt, steamed cauliflower rice, and cumin in a medium saucepan and warm over medium heat until hot. Add the cilantro and give a light sprinkle of salt and pepper. 

  4. Stuff the wraps in any order with the fish pieces, beans and cauliflower mixture, cabbage, and onion. Optional hot sauce 

Recipe Notes

**I love Siete Coconut and Cassava Flour Tortillas**

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