fish tacos with lucy’s asian slaw

Looking to eat healthier and enjoy a whole foods diet. It’s simple and delicious. These fish tacos are a winner any time of year.

1 pound of wild cod Frontier Adobo seasoning
Salt to taste Lime juice Coconut Oil

1. Heat a skillet. Rinse cod and pat dry. Season generously with Adobo spice on both sides. Sprinkle with Himalayan salt.
2. Add 1 tablespoon of coconut oil to the hot skillet and sear the cod on both sides until done/flakey. (Cooking time depends on thickness of the fish.)
3. Sprinkle with lime juice and set aside.

2 cups shredded red cabbage
2 cups shredded green cabbage
1 Granny Smith apple cut in slivers
½ cup chopped cilantro juice of 2 limes
¼ cup extra virgin olive oil ¼ tsp cumin
1 Tbspn of pure maple syrup sprinkle of salt

1. Combine cabbage, apple and cilantro in a bowl.
2. Whisk lime juice, olive oil, cumin, salt and syrup together and pour over cabbage salad.
Note: This salad can be made in advance. The longer it sits, the better it tastes.

avocado, sprinkle of lime juice and salt – mashed together

TACO SHELL: Romaine or Bibb lettuce

Place cooked fish in lettuce taco shell, add asian slaw and taco topping. Serves 2-3.

Lucy Diana

Lucy Diana is owner of Lovetoeathealthy Nutritional Counseling. Lucy specializes in Digestive Wellness and Food as Medicine principles, educating people about the importance of eating real food. She can be reached at;

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