2 tsp unrefined virgin coconut oil
2 8-oz halibut filets
4 large leaves dark green lettuce leaves
1/2 cup shredded cabbage
1/2 cup blueberries
1/4 cup raspberries
Juice of 1/2 lemon
1/3 cup finely chopped bok choy
Salt and pepper to taste
Salsa: in a small bowl stir all ingredients together and set aside.
Tacos: Cook the Halibut in the coconut oil about 3 minutes per side, remove from the pan and gently break up into large bits.
Top each lettuce leave with a fish portion, sprinkle with some shredded cabbage and finish off with some salsa.
Serve with a wedge of lemon on the side.