Directions
1Open can of chilled coconut cream and scoop out 1 cup of cream only, not liquid. Place in a bowl and add lime zest and juice with sea salt and mix thoroughly. Place back in the refrigerator until ready to serve.
2Add 1 tbsp olive oil to a pan and turn to medium heat.
3Combine chili powder, paprika, garlic powder, onion powder, salt, and cumin together in a large bowl. Roll pieces of fish around in the mix and place in the hot pan. Sear for 2 to 3 minutes on each side and take off to rest on a plate.
4Spray a large sauté pan with oil. Place each tortilla in the pan for 30 seconds on each side. Move to a plate and cover to keep warm until other tortillas are finished.
5Place 2 tortillas on each plate. Inside each tortilla, place 1 tsp of cream, 4 oz fish, and ½ cup shredded cabbage. Garnish with cilantro and tomatoes. Enjoy!
6Can be refrigerated in separate containers for up to 3 days.
