Healthy Fish Tacos

We think this recipe is spec-TACO-ular! Thanks to our friends at @northofthe6ix for sharing it!

INGREDIENTS

For the fish:

• 1 Springhills Pickerel Fillet, thawed
• 1 lime
• Salt & pepper to taste
• 1 tsp Garlic powder
• 1 tsp chili powder
• 1 tbsp olive oil

For garnish:

• 1 radish, thinly sliced
• 1/2 an avocado, sliced thin
• 1 plum tomato, diced
• Green onion, sliced thin
• Slaw mix
• Cliantro, to taste
• Hot sauce, to taste

Tortillas of choice (“if you use a grain free tortilla like we did, this can be #whole30 & #keto friendly as well!”)

DIRECTIONS

1. Skin the fillet and discard the skin. (Here’s a quick vid: https://youtu.be/hKledhPdfxk)
2. Slice the fillet down the middle do that you have 2 thinner strips of fish.
3. Cut those pieces in three equal sections (you will have 6 pieces in total).
4. While heating oil in a large nonstick skillet, cover fish evenly with lime juice, & seasoning.
5. Place one side of the fish down & cook over medium heat until fish appears to have cooked about halfway from the bottom.
6. Flip the fish and cook for another 3-4 minutes, until a nice char has formed on the bottom.
7. Let the fish sit for 5 minutes while you heat your tortilla.
8. Top with the garnishes listed and enjoy 🌮🐟