PAN SEARED ONTARIO PICKEREL TACOS

with creamy avocado sauce

Pickerel can be found in most fresh water lakes in Ontario. This buttery and flakey fish is high in protein and omega 3 fatty acids. If you are not able to go out and catch your own fish, you can find pickerel in your local seafood store. When purchasing fish, make sure that fish are wild caught to ensure that your fish are free of PCB’s, mercury, parasites, chemicals and antibiotics.

INGREDIENTS:

Pickerel Marinade:

1 pickerel de-boned

1 tsp cumin

1/2 bunch of cilantro (chopped)

juice from 1 lime

pinch of salt

pinch of pepper

1 tbsp coconut oil

Taco Toppings:

tacos (your choice) or radicchio or romaine leaves to use as a shell for a grain free option.

1/2 head of red cabbage(julienned)

1 avocado (sliced)

4 radish (julienned)

1 jicima (julienned)

3 limes (sliced lengthwise)

1/2 bunch of cilantro (chopped)

Avocado Sauce:

1 avocado

1 tsp cumin

3 limes

1 tbsp coconut oil

1 clove garlic

1/2 inch piece of ginger

1/2 bunch of cilantro

pinch of salt

pinch of pepper

METHOD:

Avocado Sauce:

Add the avocado, garlic, ginger, lime juice, coconut oil, cumin, cilantro, salt and pepper to a high speed blender and pulse until creamy

Taco Prep:

Julienne the cabbage, jicima and radishes and add to a bowl and toss with lime juice, salt and pepper

Slice the Avocado thinly

Chop the cilantro

Slice the limes

The Pickerel:

Marinade the pickerel with cilantro, cumin, salt & pepper

Heat up a large pan on medium to high heat with 1 tbsp coconut oil

Add the pickerel to the pan and cook on each side for 4-5 minutes or until the fish is white all the way through.

Finish with a splash of lime juice in the pan.

Combine your layers as you wish on top of your chosen taco base

Top with avocado sauce and a squeeze of lime juice

Enjoy every bite!