Zesty Lime Fish Tacos with Cucumber Radish Salsa

One of my all-time favorite foods is chips and salsa. In fact, one of my typical 80:20 indulgences is chips and salsa with a coin-style margarita con sal.

Usually if we eat out at a Mexican restaurant, my entree of choice is a fish taco (grilled not fried, sub the cheese for avocado) on either a corn tortilla or lettuce wrap.

So in honor of Cinco de Mayo, cleanse-friendly Fish Tacos with Zesty Lime Salsa are on the menu this week!

Check out the recipe below and if you’re not cleansing, be sure to check out our Skinny Coin Style Margarita to go with it available exclusively in our new 80:20 manual.

Enjoy the fish tacos and be sure to leave me a comment below. Do you have a favorite Mexican dish that you’d like us to makeover the Conscious Cleanse way?

With love and zesty tacos,


Zesty Lime Fish Tacos with Cucumber Radish Salsa

Yield: 6-8 small tacos


  • 1 cup cucumber, julienned
  • ½ cup radish, julienned
  • ¼ cup red onion, diced
  • 1 ¼ tsp. sea salt, divided
  • Juice and zest of 1 lime, divided
  • 1 tsp. ground cumin
  • ¼ tsp. smoked paprika
  • ¼ tsp. ground turmeric
  • 2 pinches of black pepper
  • ¾ – 1 lb. cod or other flakey white fish
  • 1 TB. coconut oil
  • 2 cloves garlic, thinly sliced
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 tsp. apple cider vinegar
  • 1 head Bibb lettuce
  • 1 avocado, sliced

In a medium bowl, make the salsa by adding cucumber, radish, and red onion. Cover vegetables with 1 teaspoon of sea salt and set aside for 10 minutes.

In a small bowl, mix the lime zest, cumin, paprika, turmeric, remaining ¼ teaspoon sea salt, and black pepper. Rinse the fish fillets and pat them dry with a paper towel. In a shallow dish, rub both sides of each fillet with the spice mixture, shaking off any excess. Set aside.

Transfer cucumber-radish salsa to a colander to rinse away the salt with warm water. Rinse the bowl out and return the vegetables to the bowl. Add the lime juice and stir to coat. Set for 10 more minutes.

In a saute pan over high heat, add coconut oil and allow the pan to get very hot. Once the oil is shimmering, turn the heat down to medium and add the fish fillets. Cook each fillet for about 3 minutes on one side and turn over. Add the sliced garlic to the pan. Cook each fillet on the other side for about 2-3 minutes, or until fish is cooked through and flakes easily. Remove fish and garlic from the pan with a spatula and allow to rest for at least a minute on a paper towel or clean plate. Once rested, gently shred into pieces using a fork.

Return to the salsa and add ¼ cup cilantro and apple cider vinegar. Stir to mix.

To serve, spoon ⅓ cup fish, a tablespoon or two of salsa and a few slices of avocado to a lettuce leaf. Garnish with additional fresh cilantro, if desired, and fold in half to eat.

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