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Zesty Lime Fish Tacos with Cucumber Radish Salsa
Zesty Lime Fish Tacos with Cucumber Radish Salsa

One of my all-time favorite foods is chips and salsa. In fact, one of my typical indulgences is chips and salsa with a coin-style margarita con sal.

Usually, if we eat out at a Mexican restaurant, my entree of choice is a fish taco (grilled not fried, sub the cheese for avocado) on either a corn tortilla or lettuce wrap. Check out the recipe below, if you’re not cleansing.

Enjoy the fish tacos and be sure to leave me a comment below. Do you have a favorite Mexican dish that you’d like us to makeover the Conscious Cleanse way?

With love and zesty tacos,

Jules

Zesty Lime Fish Tacos with Cucumber Radish Salsa

Yield: 6-8 small tacos

Ingredients:

1 cup cucumber, julienned
½ cup radish, julienned
¼ cup red onion, diced
1 ¼ tsp. sea salt, divided
Juice and zest of 1 lime, divided
1 tsp. ground cumin
¼ tsp. smoked paprika
¼ tsp. ground turmeric
2 pinches of black pepper
¾ – 1 lb. cod or other flakey white fish
1 TB. coconut oil
2 cloves garlic, thinly sliced
¼ cup cilantro, chopped, plus more for garnish
1 tsp. apple cider vinegar
1 head Bibb lettuce
1 avocado, sliced

Instructions:

In a medium bowl, make the salsa by adding cucumber, radish, and red onion. Cover vegetables with 1 teaspoon of sea salt and set aside for 10 minutes.

In a small bowl, mix the lime zest, cumin, paprika, turmeric, remaining ¼ teaspoon sea salt, and black pepper. Rinse the fish fillets and pat them dry with a paper towel. In a shallow dish, rub both sides of each fillet with the spice mixture, shaking off any excess. Set aside.

Transfer cucumber-radish salsa to a colander to rinse away the salt with warm water. Rinse the bowl out and return the vegetables to the bowl. Add the lime juice and stir to coat. Set for 10 more minutes.

In a saute pan over high heat, add coconut oil and allow the pan to get very hot. Once the oil is shimmering, turn the heat down to medium and add the fish fillets. Cook each fillet for about 3 minutes on one side and turn over. Add the sliced garlic to the pan. Cook each fillet on the other side for about 2-3 minutes, or until fish is cooked through and flakes easily. Remove fish and garlic from the pan with a spatula and allow to rest for at least a minute on a paper towel or clean plate. Once rested, gently shred into pieces using a fork.

Return to the salsa and add ¼ cup cilantro and apple cider vinegar. Stir to mix.

To serve, spoon ⅓ cup fish, a tablespoon or two of salsa and a few slices of avocado to a lettuce leaf. Garnish with additional fresh cilantro, if desired, and fold in half to eat.

Jo Schaalman and Jules Peláez are co-authors of two books The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life and their brand new The Conscious Cleanse Cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.


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