Fish Tacos

Weekly Recipe: 


3 pounds tilapia fillets, thawed (about 8 pieces)

3 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon cayenne pepper (optional)

6 tablespoons fresh lime juice

blue or yellow corn taco shells

shredded lettuce

chopped fresh tomato

green onions, thinly sliced

shredded Monterey Jack or sharp cheddar cheese

Thaw tilapia. In a small bowl, mix cumin, salt, and cayenne pepper. Sprinkle evenly over both sides of fish. Heat large frying pan, adding about a tablespoon of coconut oil. Fry fish until golden brown and flesh begins to flake. Transfer fish to medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish and toppings.