Fish Tacos w/ a Creamy, Roasted Jalapeno Sauce (paleo/whole30)

SERVINGS: 2

PREP: 10 MINS

COOK: 1 HOUR

INGREDIENTS
Sauce:
1 avocado
2 limes, juiced
Handful of Cilantro
1 tsp minced garlic
Drizzle of EVOO
1 jalapeño, halved and deseeded
Pinch of Salt

Tacos:
2 pieces of Cod
Dash of Smoked Paprika
Dash of Cumin
Pinch of Salt
6 thinly sliced jicama
1 cup of red cabbage

DIRECTIONS
1. Pre-heat the oven broiler to high. In the meantime, cut your jalapeño in half and de-seed. Roast in the oven for 5 minutes till charred on the outside.
2. Combine all the sauce ingredients in a food processor.
3. Pat dry your pieces of cod and season with smoked paprika, cumin and salt.
4. In a pan on medium to high heat, pan fry the cod for 2 minutes on each side. Set aside and with two forks, gently flake apart the fish.
5. In another pan on high heat, warm your slices of jicama till lightly browned.
6. Serve with cabbage and sauce slathered on the top.