Make-In Take-Out: Fish Tacos.

Even if you don't eat red meat, you can still enjoy tacos ...just add fish! This is a refreshing take on tacos, using fish and a variety of yummy veggies and unique flavors to make a gluten-free and guilt-free meal. They also don't contain regular tomato salsa, but you won't miss it. 

Fresh Fish Tacos  Inspired by this recipe. Serves 4.

Marinade:
4 pieces of white fish of choice (I've used halibut, sole, and perch; all tasted great)
1/4 cup oil (coconut (melted) or olive)
1 tablespoon lime juice

Pretty colors!

1 tablespoon chili powder
2 teaspoons cumin
1/4 cup cilantro
1 jalapeno, chopped
Sprinkle of salt and pepper

Assembly:
Tortillas (use corn for gluten-free) or taco shells
Guacamole/avocados mashed with lime juice and salt
Cream* (sour cream, Vegenaise, Greek yogurt, or tahini)
Iceberg or Romaine lettuce, chopped
Purple cabbage, chopped
Green onions, chopped
Red onions, chopped
Cilantro, just enough for garnish
Corn kernals, fresh or canned
Cheese or Daiya (optional)
Hot sauce (optional)

Marinate the fish in the marinade ingredients for 30-60 minutes in the fridge (note: if pressed for time, simply cook the fish without any marinade. It will be plain, but the toppings will make for it).  Remove the fish from the marinade and cook in the fish on medium heat (in a frying pan) until flaky (about 10-15 minutes). Note: in case the fish falls apart in the pan, just serve in a bowl with a spoon.  Assemble the tacos by filling a tortilla (or taco shell) with a scoop of fish, veggies of choice, a smear of both guacamole and cream of choice, and finish with a sprinkle of cheese and/or hot sauce.

*Just as tartar sauce goes well with most fishes, something creamy is important in a fish taco recipe.  I always have Vegenaise in the house, so this is what I used, but feel free to use whatever creamy condiment you have on hand.