Items Needed:

• A sharp knife
• A cutting board
• A medium microwavable bowl
• Measuring cups and spoons
• A fork
• A citrus juicer
• A large dish (like a 9x13 baking dish)
• Plastic wrap
• A cast iron skillet
• A spatula
• A large plate
• paper towels

Directions:

For the date paste:

• Chop the date into small pieces using a sharp knife and cutting board, then put the pieces in a medium microwavable bowl. Pour the water over the dates pieces and make sure they are covered in a single layer on the bottom.
• Microwave the date pieces for 3 minutes, checking at the 2 minute mark to make sure the pieces are softening and the mixture isn’t bubbling over the sides of the bowl.
• Once done, remove the bowl from the microwave (carefully if it’s hot) and use a fork to mash up the dates and remaining water. Keep mashing until the large chunks are gone and a thick paste is formed.

For the marinade:

• Measure out the oil, cumin, and chili powder with measuring cups and spoons and put them in the bowl the date paste is in. Juice the limes using a fork or a juicer and put the juice in the bowl as well. Using a fork, stir everything together until well combined.
• Place the fish pieces in a large dish (like a 9x13 baking dish) and salt both sides, then pour the marinade over the fish. Flip the fish over once or twice and cover with saran wrap (or whatever cover you choose). Place in the fridge for 30 minutes.

For the tacos:

• Take the fish out of the fridge and let warm on the counter for 15 to 20 minutes.
• Place a large cast iron skillet on the stove over medium-high heat. Pour in 1 tablespoon of avocado oil to heat.
• Take out half the marinated fish and place in the skillet. Cook for 4 minutes on one side, then flip with a spatula and cook for 3 to 4 minutes on the other side. Cooking time for thinner pieces of fish may be less. The inside of the fish should be opaque and flaky.
• Once the fish is cooked, remove it and place it on a large plate with a paper towel underneath it to absorb some of the oil. Pour in the other tablespoon of avocado oil, then cook the remaining fish the same way.
• To assemble the tacos, wash and dry the lettuce leaves then break off several small pieces of fish and place in the leaves. Top with coleslaw and salsa, if desired.