Fish "Tacos"

As for my second meal today, lunch was amazing! I made wild cod fish tacos with some homemade mango salsa. This definitely took some prepping, but I got lucky because the girls were outside in the backyard playing on the swings while I did some creating in the kitchen (One of the best benefits is having a kitchen that faces the backyard).

What you need:

8-12 ounces of cod or halibut

1/2 cup plain unsweetened coconut milk

3/4 shredded coconut 

1 tablespoon of curry powder

1 teaspoon of sea salt

4 large lettuce leaves (for the shells)

Directions to make fish on skillet:

If there is skin, skin the fish first and cut into 1/2 thick slices. Soak each piece in the coconut milk, then into the curry- coconut mixture. Make sure to be generous and coat all the sides of the fish with the mixture. Cook each fish in coconut oil over medium heat  and flipping them until both sides brown up and fish is cooked through. 

Directions to make fish in Oven:

Add cod into a shallow baking dish and preheat oven at 350 and let it back for 10-15 minutes.

What you need for Mango salsa:

1 ripe mango, peeled and cut into 1/2 inch cubes

1/8 cup cilantro, chopped

2 teaspoons of grated ginger

Freshly squeezed juice and Zest of 1 Lime.

You can blend all these ingredients together in blender to make it more of a liquid, but if you like chunks like I do then just add all the ingredients to a bowl and mix it up and serve as is. 

Enjoy!