For the fish:
1 large filet of Ling cod or Pacific halibut 2 teaspoons cumin
1 teaspoon garlic, crushed
1 teaspoon Himalayan pink salt

Pat the fish dry with paper towels; season the fish with cumin, garlic, and salt. Fire up the grill to medium and let the fish cook for about 4 minutes each side or until the fish flakes apart easily with a fork. Can be baked 400 degrees for about 10 minutes.

Slaw topping:
1⁄4 head green cabbage, finely sliced 1 green onion, sliced

1⁄2 cup Greek yogurt (plain and/or goat) handful cilantro, chopped
1 lime, juiced
2-3 tablespoons olive oil salt to taste 1⁄2 t dill
1⁄4 t oregano

For the tacos:
Sprouted organic corn tortillas guacamole
fresh salsa