FISH TACOS WITH CHIPOTLE LIME CREMA

Made with a creamy and surgical mushroom high and creamy, with Greek vegetables and lime juice, these fish tacos only 15 minutes away and are gluten-free

INGREDIENTS

FOR THE FISH

1 teaspoon cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 pound white fish, about 3 or 4 fillets (I used cod)
1 tablespoon coconut oil
12 corn tortillas

FOR THE CHIPOTLE-LIME CREMA

1/2 cup Greek yogurt
1 chipotle pepper in adobo sauce
1 tablespoon lime juice
1/2 teaspoon coarse sea salt

TOPPINGS

Cilantro
Radishes
Lettuce

INSTRUCTIONS

FOR THE FISH

In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
Heat coconut oil in a pan over medium-high heat until HOT.
Lay fish fillets in the pan and cook for 5 minutes without turning.
After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.
Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes, and chipotle lime crema and enjoy!