[vc_row][vc_column][vc_column_text]Day 23 is here! I cannot believe that my boyfriend and I have made it this far! When we first set out to do the Whole 30 I thought I would make it a max of 3 days. There was no way I could find enough recipes to fill up my weeks let alone ones that I actually enjoyed. That couldn’t be further from the truth! We have been feasting! I’m not going to lie and say I have thought about bread or Ben and Jerry’s but not to the point of wanting to give up on this challenge.
Now you know we love tacos over here at LF so it was crucial for us to incorporate them into our diet. I found this recipe in my Everyday Detox cookbook and they did not disappoint. I did make one small alteration by omitting the honey to make it Whole 30 compliant but I didn’t miss it all. The spices formed a flavorful crust on the fish that wasn’t masked by a bulky tortilla while the coleslaw really brightened the whole dish.
Here is the recipe:
2 tablespoons freshly squeezed lemon or lime juice
2 tablespoons diced red onions
1 tablespoon diced jalapeño (add more for extra kick)
1 table spoon extra-virgin olive oil
2 cups of shredded cabbage (you can also buy coleslaw bag mix from salad section; just discard provided sauce)
2 tablespoons chopped fresh cilantro
1 pound wild-caught cod, skinless and boneless
1/2 teaspoon sea salt
1/2 teaspoon ground cumin*
1/2 teaspoon chili powder
1 teaspoon coconut oil
lime wedges for garnish
*I added a full teaspoon of all spices for extra flavor and crispier pieces.
- Whisk together lemon/lime juice, onion, jalapeño, and oil. Add the cabbage and cilantro and toss well to coat. For best flavor, allow the slaw to marinate 1-2 hours before serving.
- Cut the cod into 1-inch chunks and pat dry with a paper towel.* Place chunks in bowl, add spices, and toss to coat.
- Melt the coconut oil in a large skillet over medium heat. Add the seasoned cod and sauté until the fish begins to flake and is thoroughly cooked (8-10 minutes).
- Use a slotted spoon to transfer the fish to lettuce leaves, then top with citrus slaw. Garnish with lime wedges.
*Be sure to pat your fish dry so they crisp up easier and the spices adhere.
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