AuthorHeather BlakeCategoryDairy free, Gluten-free, Seafood, VeggiesDifficultyBeginnerRich in phytonutrients, this fresh & delicious recipe comes together in 20 minutes!
Preheat toaster oven or oven to 375 degrees F. Place foil over baking sheet.
Place fish onto baking sheet. Sprinkle salt & pepper, cumin, & garlic powder.
Drizzle about 2 tsp of the Crescent Olive's Persian Lime Olive Oil.
Bake for 10-12 minutes, approximately 10 minutes per inch of thickness.
While the fish is baking, warm the Crescent Olive's Persian Lime olive oil on medium heat, add chopped pepper, tomato, and onion and saute for 6-8 minutes, until slightly tender. (Lightly cooking these veggies makes the nutrients more bioavailable for absorption in your intestines!)
Sprinkle with cumin and garlic as you stir occasionally.
Heat a small frying pan on low heat. Place tortillas in pan for a few minutes, until warm and tender. (Corn tortillas are gluten-free; organic / non-GMO is best)
On each taco, place baby kale, some fish, veggies, tangy sauerkraut, creamy avocado, fresh cilantro, and top with lime juice, more cumin and garlic powder. (We decided that guacamole would give even more flavor to the taco, so that's what I'll do next time.)
Feel free to add some cayenne, salsa, or any other spices!
This recipe makes 4 tacos (2 per person).
I made a scrumptious salad with the leftovers!
Ingredients
Directions
Preheat toaster oven or oven to 375 degrees F. Place foil over baking sheet.
Place fish onto baking sheet. Sprinkle salt & pepper, cumin, & garlic powder.
Drizzle about 2 tsp of the Crescent Olive's Persian Lime Olive Oil.
Bake for 10-12 minutes, approximately 10 minutes per inch of thickness.
While the fish is baking, warm the Crescent Olive's Persian Lime olive oil on medium heat, add chopped pepper, tomato, and onion and saute for 6-8 minutes, until slightly tender. (Lightly cooking these veggies makes the nutrients more bioavailable for absorption in your intestines!)
Sprinkle with cumin and garlic as you stir occasionally.
Heat a small frying pan on low heat. Place tortillas in pan for a few minutes, until warm and tender. (Corn tortillas are gluten-free; organic / non-GMO is best)
On each taco, place baby kale, some fish, veggies, tangy sauerkraut, creamy avocado, fresh cilantro, and top with lime juice, more cumin and garlic powder. (We decided that guacamole would give even more flavor to the taco, so that's what I'll do next time.)
Feel free to add some cayenne, salsa, or any other spices!
This recipe makes 4 tacos (2 per person).
I made a scrumptious salad with the leftovers!
