Southwest Fish Tacos

Ingredients:

• 2-4 cod filets (any light fish filet may be used)  

• 3 medium Sweet Potatoes

• 1 can black beans, drained and rinsed

• 1/2 Red bell pepper- chopped

• 1/2 Green bell pepper- chopped

• 1 tsp cumin

• 1/4 tsp cayenne

• 1/4 tsp sea salt

• 1/2 tsp turmeric

• 1 clove garlic

•  1/4 cup fresh pico de gallo

• 3 tbsp coconut oil Romaine lettuce leaves

•  Optional: Sriracha plain greek yogurt grass fed cheddar cheese

Instructions:

Preheat- 375. Heat 1 tbsp coconut oil in baking dish.  Peel and chop sweet potatoes, and bake for approximately 20 minutes, until tender and to desired doneness.   In a separate baking dish, heat 1 tbsp of coconut oil.  Place de-thawed fish fillets in dish and sprinkle with half of the sea salt.  Sprinkle with half portions of the cumin and cayenne as well.  Roughly chop the garlic and add to the dish for flavor while baking.  Bake for 10-15 minute until flakey when prompted with a fork. In a saute pan, add the final tbsp of coconut oil and the turmeric, cumin and cayenne.  Once heated, add chopped peppers and allow to cook until tender.  Add black beans and continue to cook, adding remainder of sea salt.   After each portion is cooked, layer into a Romaine leaf.  Top with pico de gallo and/or optional toppings.  Serve with quinoa or spaghetti squash, as desired!