How to Make Fish Tacos

Ingredients

• 1½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon fine sea salt
• 1½ pounds barramundi fillets, about 1 inch thick
• 2 tablespoons coconut oil
• 2 cups spring salad mix or torn lettuce leaves (optional; omit if using lettuce leaves for wraps)
• 8 Taco Shells (or 8 large Boston lettuce leaves for dairy-free)
• ½ cup Cilantro Lime Sauce or Green Goddess Dressing (not egg-free)
• 1 cup shredded purple cabbage, for garnish

1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, and salt. Sprinkle the seasoning mixture over both sides of the fish fillets.
2. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the fish fillets (working in batches if you can’t fit them all in the pan without crowding). Fry for 5 minutes per side, or until the outside is dark brown and the fish flakes apart easily.
3. Transfer the fish to a cutting board. Cut the fillets into 2-inch pieces.
To Assemble
4. Place a handful of the spring salad mix (if using) in the bottom of a taco shell. Top with two or three pieces of fish and drizzle on a tablespoon of the dressing. Garnish with purple cabbage.