Chile-Lime Fish Taco Bowls with Citrus Crema

Ingredients:
For the fish:

• 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
• 1/3 cup freshly squeezed lime juice (from 2-3 limes)
• 1/2-1 teaspoon dried chipotle chowder
• 1 teaspoon sea salt

For the crema:

• 1/2 cup paleo-friendly mayonnaise
• 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
• 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
• 1/4 teaspoon sea salt
• 1/8-1/4 teaspoon dried chipotle powder

For the bowls:

• 1 small head of cabbage (red or green or half of each)
• Guacamole or diced avocados
• Pico de gallo or salsa (or one of the pineapple salsas linked in the notes!)
• 2 limes, cut into wedges
• Toasted pumpkin seeds (pepitas), optional

Directions:

1. Place the fish in a large shallow dish or ziptop bag.
2. Combine the lime juice, dried chipotle powder (more if you’d like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
3. ...............................

for full recipes please see : www.perrysplate.com

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