Fish Tacos in Cabbage Cups
(courtesy of Denise Ray, owner, Mama Ray’s Kitchen in Reno. Serves 4)
4 cod filets, or ½ filet per cup (halibut and tilapia also work well)
Mama Ray’s Poultry Rub (contains pink Himalayan salt, cracked pepper, dried minced garlic, basil, lemon peel, and thyme)
1 cup nonfat plain Greek yogurt or coconut yogurt
Juice of 2 limes
1 tablespoon green onions, minced
1 tablespoon cilantro leaves, chopped
Salt and pepper, to taste
8 cabbage leaves, or cups
For toppings: Sliced red onion, slivered carrots, chopped tomatoes, sliced jalapeños, grated sharp Cheddar cheese, salsa
Sprinkle cod with Mama Ray’s Poultry Rub.
In a cup or small bowl, combine yogurt with juice of 2 limes, salt, and plenty of pepper. Add minced green onions and cilantro.
Grill or sauté fish. Once done, flake fish or cut into small pieces, add to cabbage leaf cups, then top with red onion, carrots, tomatoes, jalapeños, cheese, salsa, and your white sauce. If you like it spicy, top off with hot sauce.
