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Ingredients
- 2 tsp unrefined virgin coconut oil
- 2 8-oz halibut filets
- 4 large leaves dark green lettuce leaves
- 1/2 cup shredded cabbage
- Salsa
- 1/2 cup blueberries
- 1/4 cup raspberries
- Juice of 1/2 lemon
- 1/3 cup finely chopped bok choy
- Salt and pepper to taste
Preparation
Step 1
Salsa: in a small bowl stir all ingredients together and set aside.
Tacos: Cook the Halibut in the coconut oil about 3 minutes per side, remove from the pan and gently break up into large bits.
Top each lettuce leave with a fish portion, sprinkle with some shredded cabbage and finish off with some salsa.
Serve with a wedge of lemon on the side.