Ingredients:
- 8 oz fish fillet
- ½ cup shredded lettuce
- ½ cup cucumber, sliced
- 2 tbsp avocado oil
- ½ medium avocado, sliced
- 4 tbsp sour cream
- ½ tbsp fresh cilantro, chopped
- 1tbsp paprika
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp green onion sliced
- 2 leeks sliced
- 1 tbsp red onions, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp aminos or low sodium soy sauce
- Salt & pepper
- 3 hard corn tortillas
Direction:
In a small bowl, combine paprika, lemon juice, Aminos, salt, and pepper. Set aside as dressing for fish. Rub fish fillets with garlic powder, salt and pepper. Heat the oil, leeks and onions in a medium nonstick skillet for 2 minutes. Add the fish fillet and cook for 3 minutes per side, or until golden brown. In a medium bowl combine shredded lettuce, cucumber, avocado. Drizzle dressing over fillets Serve in corn tortillas. Add cucumbers, and avocado. Garnish with the cilantro.
