These tacos will certainly satisfy that Mexican food craving we all get while eating grain-free. The fish and cabbage combo will transport you to a taco stand in Baja California. Buen provecho!
- 1lb fresh mahimahi filet
- 2 T blackening spice
- 3 T olive oil
- 2 cups shredded green cabbage
- 1 lime cut into wedges
- 3 T chopped cilantro
- Season fish with blackening spice and cook in a saute pan in the olive oil until just cooked through. Cut the cabbage into very thin shreds. Chop the fresh cilantro. Cut lime into wedges.
- Lay out tortillas, place a 2oz piece of fish on each tortilla, top with shredded cabbage, and cilantro, and squeeze some lime over each one. Enjoy!