Happy Cinco de Mayo
Ingredients:
Fish
1.5 lbs Wild caught Tilapia or Grouper
Marinade
3/4 c Apple Cider Vinegar
Coconut oil (melted)
2 cloves of Garlic minced
2 tbs Honey (Harvested locally)
1 fresh lime squeezed
1 tsp Gluten Free All Season
1 tsp Turmeric
1 tsp Cumin
1/2 tsp Cayenne pepper
1/2 tsp Black pepper
Guacamole
2 Avocados
5 Cilantro (5 springs)
1/3 tsp Garlic powder (optional)
1 Lime freshly squeezed
1/4 sweet onion
1/2-3/4 jalapenos
Toppings
Grape tomatoes quartered
Olive oil (drizzle)
Lettuce bed
Directions:
-Marinade mix Apple Cider Vinegar, fresh lime juice, honey and melted coconut oil medium size bowl. Add all spices to marinade. and cube fish into 1/2" pieces
-Guacamole: finely chopped cilantro, jalapenos and onions. Add to a small mixing bowl with mashed avocados. Squeeze lime juice into mixture and garlic powder and salt to taste (optional).
-Toppings: Cut tomatoes into four halves drizzle olive oil and salt and pepper
-To cook fish add to sauce pan on medium to medium high heat and cook through until the fish is soft and flaky.
- Serve over a crisp lettuce leaf