• 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp coconut aminos
  • 1 lb. white fish
  • 8-12 corn tortillas
  • Grated cheese
  • Salsa


  • ¼ cup mayo
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • clove garlic
  • 1/8 tsp cumin
  • 1 tbsp water


  • ½ cup shredded cabbage
  • 4 leaves romaine, rolled and cut into thin strips
  • 1 grated carrot
  • ¼ cup chopped red onion
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Salt and pepper
  1. Combine 1 tablespoon each of lime juice, olive oil, and tamari in a small bowl and pour over fish. Allow fish to marinate for at least 1/2 hour.
  2. Combine all ingredients for the sauce in a small bowl and whisk until smooth.
  3. Cut, grate, and chop vegetables. Dress with olive oil, lime juice, salt, and pepper, and toss
  4. Set aside dressed vegetables and sauce.
  5. Preheat oven on Broil. Place fish on a broiler pan and broil for about 10-15 minutes depending on the thickness of the fish. Warm tortillas in a skillet one at a time.
  6. When fish is done cut into small slices. Place a few fish slices in a tortilla with dressed vegetables on top.
  7. Pour a tablespoon or two of the sauce over the top and add a bit of grated cheese and salsa.