Tonight is my “last supper” before my strict lyme diet starts so I decided this is what I’m having because it’s so darn amazing! I even pour a big glass of white wine (shhhhh!)
Fresh Mango Salsa:
2 mangos (diced small)
1 red bell pepper (diced small)
1 Ripe Avocado (chopped)
1/2 medium red onion (finely chopped)
1 jalapeño (finely chopped, seeds removed)
1/3 english cucumber (diced small)
Juice of 1 lime
Large Handful cilantro, roughly chopped
Sea Salt, pepper to taste
You can make this ahead and keep in the fridge. I make this giant batch so I have some leftover after dinner! Otherwise, cut the recipe in half.
1 large piece of fresh wild caught cod
1 tbsp Avocado oil
1/2 tsp Sea Salt
David’s Blackening Rub (to coat)
Rub fish on both sides to coat with sea salt and David’s rub.
Cook fish on sauce pan on medium heat (covered) for about 7 minutes per side or until fish flakes. Don’t overcook!
Soft tortillas (your choice)
Preheat oven to 300 degrees. Tightly wrap the soft tortillas in aluminum foil. Place tortillas in the oven for 10 minutes to warm.
Place a small amount of fish in each tortilla and top with mango salsa, shredded red cabbage and a squeeze of fresh lime juice.
I usually also mix plain Greek yogurt with lime juice and drizzle a little on top but I forgot today! Still amazing though!!😃