Baked Cod Lettuce Tacos with Fresh Slaw

Baked Cod Lettuce "Tacos" with Fresh Slaw
Time: 30 minutes plus 10 minutes prep time 
 
This recipe is a great replacement for traditional fish tacos, using a lettuce leaf instead of a tortilla.  I like to bake fish, and if you use a coating of baking powder it gives it a crispy gluten-free coating. The fish I used is Cod, and any white similar fish will taste great such as Rockfish or Tilapia. This particular taco has a topping of homemade guacamole, as well as fresh "coleslaw" made with cabbage and riotta cheese instead of mayonnaise. Use the lettuce leaf like a taco by getting a size large enough to fold up. 
 
Tip: When you are baking the fish, you know it is done when it becomes flaky with a fork. Add a little fresh lime after baking for another fresh zest of citrus. 
 
Health tip: Cold water fish have a high level of Omega-3 that is anti-inflammatory.  The only way to get Omega-3 is from cold water fish, walnuts, flax, and chia, the other Omegas are 6 and 9 (commonly found in other nuts and avocado, olive oil). 
 
Ingredients: 

• 6 ounces of fresh cold water fish (Cod)
• 4 Tbsp baking powder
• Garlic powder
• Sea salt, ground pepper 
• 1/2 fresh lime split into two pieces 
• 6 large lettuce leaf (Romaine or similar)

 
Coleslaw: 

• 2 large leaves of cabbage chopped into lengthwise pieces
• 2 Tbsp Ricotta cheese or greek yogurt
• 1 medium sized tomato chopped into small pieces 
• 2 Tbsp chopped cilantro fresh 

 
Recipe: 

1. Preheat oven to 350 degrees. 
2. Squeeze 1/4 lime wedge on fresh fish pieces and lay out into a glass baking dish. 
3. Coat the fish evenly with baking powder on both sides, lay fish flat in pan. Sprinkle garlic powder, sea salt, and ground pepper evenly on the fish. 
4. Bake fish until flaky for about 30 minutes. 
5. For the coleslaw, combine the cabbage pieces, ricotta cheese, tomatoes, cilantro and olive oil into a small bowl. 
6. Serve together inside the lettuce wraps, with the coleslaw on top enjoy!