This was such an easy and light dinner, it will be a staple from now on in our house!
For the fish we used frozen breaded tilapia filets that we picked up from Sam’s Club the last time we were in Bismark. They added an awesome tangy crunch to the meal. So yummy!
I stated in the recipe that these can be made with the cabbage leaves as a gluten free option for the taco or any sort of tortilla you prefer. Derrick used whole wheat tortillas and melted cheese on the in the oven before creating the taco.
These are to die for.
Hope you enjoy as much as we did!
4 fillets of fish OR about 4 cups of fish of your choice
2 C Chopped Cabbage
1 C slivered Carrot
½ C Chopped Cilantro
¾ C Frozen Corn
¾ C Black Beans Drained & Rinsed
4 Garlic Cloves-Minced
1/2 Red Onion-Chopped
1 Tbs Coconut oil (or olive oil)
4 Ripe Avocados
½ Red Onion-Chopped
¼ C Cilantro- Chopped
1 Serrano Pepper-Chopped
¼ C Green Onion-Chopped
½ Tsp Salt
½ Tsp Black Pepper
Slice avocados in half, remove pit, spoon meat into large bowl. Mash with a fork or potato masher until almost creamy. Chop and dice all veggies listed above and half the Lime.
Place all chopped ingredients in with the mashed avocado. Squeeze the juice from the Lime, add salt and pepper to taste.
Pre-heat oven to 425 to bake fish. When fish is finished cooking remove and let cool.
Chop the cabbage, carrots, onion, garlic, and cilantro. Warm a large skillet at medium heat, add coconut oil. Let oil heat then add onion and garlic. Cook until onion is soft.
Once onions are soft add corn, black beans, carrots and cabbage. Cook until carrots and cabbage begin to soften but still retain come crunch, remove from heat.
Cut fish into smaller pieces to place on top of vegetable mixture.
You can either use tortillas or cabbage leaves as the taco. I placed mine in cabbage leaves for a gluten free option and used whole wheat tortillas for the boy.
Place desired amount of guacamole in your taco, add the vegetable mixture, and place fish on top.
Fold and Enjoy!