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Fish Tacos with Fresh Salsa and Guacamole


1 1⁄2 cups low-sodium veggie or chicken stock
2 plum tomatoes, cored and roughly chopped
2 tbsp canola oil
2 cloves garlic, minced
1 small white onion, minced
1 cup long-grain white or brown rice

Kosher salt and freshly ground black pepper, to taste


4 fish fillets, tilapia or cod

1 tsp. Worcestershire sauce

2 cloves garlic, minced

1 lime, juiced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. canola oil


Sprouted corn flour tortillas, warmed, for serving

Shredded white or green cabbage, for serving

Fresh chopped avocado OR FRESH GUACAMOLE (see the recipe here) for serving


Shredded jack cheese, goat cheese or Daiya cheese, for serving

Roughly chopped cilantro and white onion, for garnish

Lime wedges, for serving


Prepare the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.


Prepare the fish: Stir white fish, Worcestershire, garlic, lime juice, salt, and pepper together in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook fish until cooked through, 2–3 minutes.


To serve, divide rice and fish between tortillas; top with cabbage, salsa and guacamole, cheese, cilantro, and onion. Serve with lime wedges.

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