NurseFlood is a registered nurse with a passion for whole foods and all things Paleo.

Low-Carb Citrus Fish Tacos on Red Cabbage Leaves

This simple, flaky fish taco is flavorful and healthy for you and your family. These are healthy, whole food sources of Omega-3 fatty acids. Give it a shot tonight!

My family started a whole food diet that minimized gluten and dairy. We were looking for a healthy alternative that uses fresh summer food. We have an expansive garden, and red cabbage is a tough vegetable to use up. Thus, our fresh and crunchy low-carb citrus fish tacos were born and wrapped in crisp red cabbage leaves.

This is excellent the next day because the spicy flavors really have a chance to marinate. However, it should not be enjoyed for more than a day after preparation!

Ingredients

• 2 Large Avocados, Ripe
• 1 Large Tomato, Ripe, chopped
• 2 tbs Onion, (Red is flavorful, white is traditional)
• 1 tbs Lime Juice
• 1/2 tsp Sea Salt, Granulated
• 4 White Fish, Fillets (4 oz)
• 1 Olive OIl, Extra Virgin
• 2 tsp, cumin
• Salt & Pepper, to taste
• 1 Head of Red Cabbage, Separate Large Leaves

The Prepared Fish

Directions

1. Begin by halving the avocado, removing the pit, and placing the flesh in a bowl. Add tomatoes, onion, lime juice, and sea salt. Mash. You can garnish with 2 tbs of chopped cilantro for a delicious touch.
2. Turn on the grill and oil the rack with half of the oil
3. Lightly coat the fish fillets with half of the oil (1/2 tbs). Add the cumin, salt, and pepper.
4. Grill the fish, turning over when opaque, with a large, wide spatula after about 4 minutes. After 6 to 8 minutes, when the fish is opaque through the center, transfer the fish to a platter.
5. Break into 8 pieces and cover loosely with aluminum foil.
6. To assemble the tacos, place a large leaf of red cabbage on a plate and top each with a piece of fish. Add two tablespoons of guacamole.
7. Repeat to assemble the remaining tacos.

Serve the piping hot fish tacos on their crisp red cabbage leaves immediately.