Because it’s so quick sometimes I’ll prepare this on weekday evenings when I get home from teaching fitness classes.
It’s quick, easy and there’s only one pan to clean!
Ingredients: Choose sustainable fish and organic/non-GMO produce when possible.
- 1 lb Cod or Flounder or US Tilapia
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Black Pepper
- 2 pinch Sea Salt (one per side)
- 1 small Bag Lettuce/Cabbage/Carrot mix
- 1 Avocado
- Your favorite Salsa or Pico de Gallo
- 4 White Corn Tortillas
- 2 Tbsp. siggi’s plain yogurt
- 1 tsp. Sriracha Sauce
- 1 Tbsp. Extra-Virgin Olive Oil
Open bag of lettuce/cabbage/carrot mix. Slice avocado. Open salsa/pico. Put yogurt and sriracha in small ramekin and mix. I know, prep is difficult (not).
Heat a small cast iron skillet to medium-high heat. Season each side of the fish with garlic powder, smoked paprika, black pepper and sea salt. Put evoo in skillet.
It’s ready when you start to see a little smoke from the evoo. Carefully place fish filets in skillet. Cook on each side about 3-5 minutes.
Seasoning should appear slightly blackened when you flip the filets. Pull off heat when done.
Lay 2 tortillas on plate, smear with a little yogurt/sriracha, layer fish, l/c/c mix, avocado and salsa/pico on top.
Cooking Time: 10 Minutes
Total Time: 15 Minutes