Juice of 1 large orange or 2 small oranges (approx. ½ cup)

Juice of ½ lime (reserve the other half of the lime for serving)

3 Tbsp olive oil, divided

1 tsp ground cumin

½ tsp sea salt

4 tilapia fillets, cut into large chunks

4-8 large green cabbage leaves (use 8 if you want to double-up the leaves)

½ red onion, diced

1 avocado, sliced

optional: kosher flake salt and chopped cilantro for sprinkling on top



Mix orange and lime juices, 2 Tbsp olive oil, cumin, and salt in bowl. Add tilapia chunks. Nestle tilapia chunks into the marinade. Marinate in refrigerator for 4-6 hours, turning once (be gentle).

When ready to eat, heat remaining 1 Tbsp olive oil in skillet over medium-high heat. When pan and oil are hot, add fish chunks. Gently nudge them around until they are in a single layer in your skillet (not all piled up in the middle). When in a single layer, pour remaining marinade over the fish. Let simmer, turning only once, until cooked through — approximately 8-10 minutes total cooking time. Note: If you turn the fish more than once the fish chunks will break up into small pieces.

To serve: If you are good at taking leaves off a head of cabbage, you may only need 4 leaves to make 4 large taco wraps. If you shred the heck out of your leaves when you try to take them off the head (like happens to me), layer 2 green cabbage leaves on top of each another to make one large taco wrap.

For each taco wrap, place ¼ of the fish chunks on the cabbage. Top with diced onion and avocado slices. Finish each wrap with a squeeze of lime and a sprinkle of kosher flake salt and chopped cilantro (if desired).


What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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