Recipe Found at Primal Kitchen
1/2 lb tilapia fillets
2 tsp ground cumin
2 tsp cayenne pepper
1/4 tsp salt
Dash of black pepper
8 grain free tortillas, warmed
Fish Taco Toppings
3 cups purple cabbage slaw mix
1 Roma tomato, diced (optional)
3 Tbsp chopped fresh cilantro, longer stems removed
1 lime cut into 8 wedges to serve
4 Tbsp Squeeze Chipotle Lime Mayo
Mix seasoning and 1 Tbsp. lime juice in a bowl and brush fish evenly with mixture.
Coat skillet with avocado spray oil and cook on medium heat 3 to 3-1/2 minutes on each side or until the fish flakes off easily with a fork.
Drizzle lime juice on for the last minute of cooking. Use a fork to flake the fish into bite-sized pieces.
Re-coat skillet with Avocado Oil Spray and warm tortillas until slightly crispy.
Top tortillas with fish, cabbage slaw mix, diced tomatoes, and cilantro. Squeeze chipotle lime mayo on top to finish off.
Serve with a lime wedge and enjoy!