SERVES: 4
FOR THE FISH
1 tablespoon fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon sea salt
1 pound mahi mahi, cod, or tilapia
1 tablespoon coconut oil
8 small corn tortillas
1 lime, cut into 8 wedges
FOR THE ROASTED CORN SALSA
1 cob roasted corn, shaved
1/2 yellow onion, finely diced
1 large cucumber, peeled and finely diced
1/4 teaspoon sea salt
2 tablespoons fresh lime juice
1 avocado, finely diced
1. In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin, and sea salt to form a marinade.
2. Cut the fish into bite-size pieces, add to the marinade, and toss well to coat. Cover with plastic wrap and place in refrigerator for 20…