Fish Tacos = Weekend Tasty

SERVES 2 • READY IN 20 MINUTES OR LESS

Toss fish carefully with 1/8 tsp salt, and remaining fish ingredients and set aside to marinade.

Add all of the slaw ingredients together in a bowl and crush with your hands slightly. Set aside.

Cut tortillas out of your low-carb wraps using a round cookie cutter. Use the biggest cutter that can cut the 3 largest circles out of them or use scissors. If you don't want to cut them, you can eat this like a big wrap.

Heat a large nonstick skillet over medium-high heat. Spray with cooking oil and cook fish pieces carefully for 2 min per side. Set aside. Optionally, toast the tortillas on a separate clean pan one at a time until warmed through.

Serve fish on top of 'tortillas' and with toppings. Top with optional hot peppers and serve with lime juice.

INGREDIENTS

Fish

• 12-16 oz firm white fish such as halibut or cod cut into 4" x 2" strips

• 1/4 tsp salt, divided

• 1/2 lime.juiced

• 2 tsp olive oil

• 1 tsp onion powder

• 1/4 tsp coriander, ground

• 1/4 tsp cumin, ground

• 1/8 tsp ground black pepper

Slaw

• 1 cup thinly shredded cabbage

• 1 tbsp thinly sliced red onion

• 2 tbsp mayo

• 1/4 lime.juiced

• 2 tbsp cilantro leaves plus more for garnish

• 1/2 tsp chili powder

• 1/8/tsp salt

Tortillas

• 2 low carb wraps

• 1 finger pepper or jalapeno sliced thin for serving (optional)

• 1/2 lime, quartered, for serving