Paleo Fish Tacos

For those of you who were interested in the fish taco recipe...

-Everyday Paleo Family Cookbook, By Sarah Fragoso

Fish Tacos with Spicy Slaw

1-2 lbs wild-caught cod fillets

Marinade
Freshly squeezed juice from 1 lime
1 tbsp olive oil
1/4 tsp chipotle powder
1 tsp ground cumin
1/2 tsp salt
Spicy Slaw
2 cups shredded green cabbage
1 cup diced mango
1/2 cup diced cilantro leaves
1 1/2 cups peeled and diced jicama
1 fresh jalapeno, seeds removed and minced (optional)
1/4 cup mayonnaise (she makes her own, I just used out of the jar)
1/8 tsp chipotle powder
1/2 tsp ground cumin

For tacos:
Butter or Romaine lettuce leaves
Diced fresh cilantro
Sliced radishes
Lime wedges

1.  In a medium-sized bowl, whisk together marinade
2.  Put the fish fillets in the bowl of marinade and gently rub the marinade into them; let the fish soak for at least 15 min.
3.  In the meantime prepare the spicy slaw
4.  Rinse and dry several large butter or Romaine lettuce leaves, dice up a bunch of cilantro, slice a few radishes, and slice up some lime wedges.  Set the garnishes aside.
5.  Now, time to cook the fish!  Heat a large skillet over medium heat and add the fish and all the remaining marinade to hot pan.
6.  Cook the fillets on each side for about 3-4 min or until the fish flakes easily, but do not overcook!
7.  Remove the skillet from heat and use spatula to gently flake apart the fillets.  Service fish flakes in a lettuce leaf topped with Spicy Slaw, diced cilantro, sliced radishes, and a squeeze of lime.