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Weeknight Fish Tacos with Spicy Tahini Sauce. This quick dinner is gluten free, low carb and perfect for those busy nights where dinner seems impossible! Made in partnership with Gorton's featuring their Gluten Free, MSC-certified Grilled Cod.
Begin by preparing Cod according to directions listed. I tested this with both the oven and the microwave method and recommend both. Microwave is obviously much quicker! Once Cod is fully cooked, allow to cool for 1 to 2 minutes and then slice each piece into 4 thin strips, giving you a total of 16 strips.
Combine all ingredients for Spicy Tahini Sauce in a small bowl and whisk until well combined. Set aside.
Very thinly slice red cabbage and carrots. Wash lettuce leaves and pat dry with a paper towel.
Place all lettuce leaves on a large platter. Divide sliced cabbage and carrots onto each leaf.
Place 2 Cod strips on each lettuce leaf. Top with a drizzle of Spicy Tahini Sauce and chopped parsley. Serve immediately and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.