1½ cups broccoli slaw mix (can be found in most produce departments)
½ cup thinly shredded red cabbage
½ cup sprouts
¼ cup lime juice
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
1 avocado, pitted and cubed
1 mango, peeled, pitted, and cubed
½ small red onion, diced
2 medium vine-ripened tomatoes, chopped
½ cup chopped cilantro
Juice of 2 limes
Sea salt
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
10 ounces cod or other firm-fleshed white fish
1½ tablespoons ghee
4 to 6 whole cabbage leaves
In a large bowl, combine slaw mix, cabbage, sprouts, lime juice, and olive oil. Season with salt and pepper and toss. Cover and refrigerate.
In a medium bowl, combine avocado, mango, onion, tomatoes, cilantro, and lime juice. Toss and season lightly with salt.
In a small bowl, combine salt, pepper, garlic powder, paprika, cumin, chili powder, onion powder, and cayenne. Pat fish dry on all sides with a paper towel, and then season evenly on all sides with spice mixture.
Heat ghee in a medium cast-iron pan or nonstick skillet over medium-high heat. Add fish and cook for about 3 minutes per side, or until spices begin to turn dark brown and fish flakes easily with a fork.
Serve fish in a cabbage “taco” with slaw and salsa. Include a serving of pickled ginger on each plate if desired.