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Tanya Youngman
Tanya Youngman

Pre heat oven to 300 degrees and place corn tortillas on baking sheet so they're ready to go right before dinner. For salsa Fresca, chop desired amount of tri-colored tomatoes and toss with chopped cilantro, salt, 1 chopped garlic clove and lime juice. Set in refrigerator. Chop cabbage and dress lightly with lime juice extra virgin olive oil, set aside. Mix a teaspoon of chipotle pepper with sour cream, set in refrigerator. Dredge Ocean Perch in a fish taco seasoning. Place tortillas in oven. Coat non stick pan with 2 tablespoons of coconut oil, on medium high heat cook fish skin side down, flip carefully to sear other side until cooked through about 3-4 minutes. Assemble tacos and top with fresh avocado. One of my go to weeknight dinners!