Recipe of the Month

These fish tacos have been my weeknight goto lately, as they are light, flavorful and easy to prepare. I recommend choosing a firmer fish like Mahi Mahi which has a sweet taste and compliments the seasonings of the rub. I also discovered gluten free almond flour tortillas by Siete which I'm obsessed with, but flour tortillas would work too. It's what's for dinner: Monday, Tuesday, Wed... Ingredients:

• 1.5 pounds of Mahi Mahi or Halibut
• 1 Tbsp olive oil

Rub:

• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1/2 tsp onion powder

Fish Taco Sauce (optional)

• Take 3 Tbsp of cottage cheese and mix with 2 Tbsp of Salsa. May need to triple recipe. (Cottage cheese is much better on digestive tract then sour cream or mayo)

Tacos

• 8-Siete Almond tortillas or tortillas of choice if serving 4, or just heat up 2 and save the rest of the fish in airtight container for following nites.
• Shredded Lettuce
• Avocado slices

Instructions:

• Combine rub ingredients and rub into fish fillets.
• When ready to cook, preheat oven to 400. Place seasoned fish on baking sheet or parchment paper and drizzle with olive oil.
• Bake for 12-15 minutes or until flaky and cooked.
• Heat tortillas according to package directions.
• Break fish into large chunks and divide between tortillas. Top with shredded lettuce and taco sauce.