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).