Low-Carb Citrus Fish Tacos
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!
- 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
- 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.
- Turn on the grill and oil the rack with half of the oil
- Lightly coat the fish fillets with half of the oil (1/2 tbs). Add the cumin, salt, and pepper.
- 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.
- Break into 8 pieces and cover loosely with aluminum foil.
- 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.
- Repeat to assemble the remaining tacos.
Serve the piping hot fish tacos on their crisp red cabbage leaves immediately.