Cole Slaw Fish Tacos

Prep time: 15 minutes      Cook time: 10 Minutes    Makes about 4-6 tacos

For the fish:
1    large filet of Ling cod or Pacific halibut
2    teaspoons organic cumin
1    teaspoon garlic, crushed
1    teaspoon Himalayan pink salt

Pat the fish dry with paper towels; season the fish with cumin, garlic, and salt. Fire up the grill to medium and let the fish cook for about 4 minutes each side or until the fish flakes apart easily with a fork.

Slaw topping:
¼    head green cabbage, finely sliced
1     green onion, sliced
1     handful cilantro, chopped
1     lime, juiced
2-3  tablespoons olive oil
salt to taste

Mix everything in a bowl and dress with the lime juice, olive oil, and salt.

For the tacos:
corn tortillas
chopped avocado
fresh salsa (vinegar-free to make it candida friendly)

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