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Cinco de Mayo this week in California, so what better way to celebrate the beautiful heritage of food that comes from Mexico, than exploring the fresh and fun Mexican cuisine. Rather than using corn tortillas, I love adding more plants to any meal, so butter lettuce cups acts as the perfect alternative to a taco shell. I picked up fresh yellowtail from the local fish market and added seasonal vegetables for the toppings. Feel free to use whatever fish you prefer and any toppings you'd like!

Mexican grilled yellowtail

2 lbs fresh yellow tail, cut into 2 inch long chunks
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tbsp extra virgin olive oil  
2 tbsp butter
8-10 butter lettuce cups

Chipotle Crema

½ cup veganase or mayonaise
1 tbsp majestic garlic spread
1 tsp paprika
1 tsp chipotle powder
Squeeze of lime

Purple cabbage slaw

1 cup sliced purple cabbage
Juice of two limes
Salt + Pepper
Sesame seeds


3 avocados
Juice of two limes
¼ cup chopped cilantro
Salt + Pepper

Caramelised onions

1 tbsp butter
1 red onion, julienne slice
1 tsp salt
1 tsp pepper

1. Wash, dry, and slice your yellowtail. Then rub olive oil and all of your seasoning over and set aside.

2. Heat two cast irons. If you have a cast iron grill pan use that for your fish.

3. Prep your onions first and get the butter melting and onions starting to caramelised in your cast iron.

4. Prep your cabbage slaw. Slice cabbage thin and massage it with all the other ingredients.

5. Make sure to keep stirring your onions over medium heat so they do not burn!

6. Next, prepare your guac and chipotle mayo. All the guacamole ingredients can be mixed together in a bowl and whip your chipotle mayo in a small bowl until well combined.

7. Once all your sides are prepped and your onions start to caramelise. Melt butter into your preheated skillet for the fish.

8. Place fish onto the grill pan and cook on each side for 4-5 minutes each side. This depends on the thickness of your fish. For 1 nice thick 4 minutes each side. For thicker go 5-6 minutes each side, or until they are golden and the fish is cooked through.

9. Set fish aside, and let's prepare your tacos! I like to place guac in a taco with fish then caramelized onions on top and for my other taco I like to do cabbage then fish and a drizzle of chipotle mayo.

10. Serve immediately! Also do a sprinkle of sesame seeds, squeeze of fresh lime juice, and a pinch of micro cilantro. Enjoy with other sides such as corn salsa or roasted veggies!