½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon paprika
8 ounces cod or other firm white fish
2 tablespoons coconut oil
1 head romaine lettuce, chopped
1 cup shredded cabbage
½ small red onion, chopped
1 medium vine-ripened tomato, chopped
1 avocado, cubed
3 tablespoons olive oil
¼ cup lime juice
Zest of 1 lime
Sea salt
In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Season all sides of the fish with the spice mixture.
Heat coconut oil in a medium skillet over medium-high heat. Add fish and cook for 3 to 4 minutes per side, or until cooked through and fish flakes easily with fork. Set aside.
In a large bowl, combine lettuce, cabbage, onion, tomato, and avocado.
In a small bowl, whisk together oil, lime juice, and lime zest. Season with salt. Drizzle over salad and toss. Top with a serving of fish.