Delectable Fish Tacos

8 oz. favorite fish (I like barramundi)
1 onion, sliced into 1/2 moons
8 oz. shiitake mushrooms, sliced
2-3 cups fresh spinach
handful cherry tomatoes, halved
handful fresh cilantro, chopped
1 ripe avocado, sliced
1 can Eden brand black or refried beans
Siete brand tortillas (cassava, chickpea, or almond flour)
cashew sour cream or Siete brand spicy cashew salsa
1 lime, sliced

Preheat oven to 400ºF. Pat fish dry with a paper towel and place on a parchment-lined baking sheet. Drizzle with avocado oil and season with Celtic sea salt and black pepper. Roast 12-15 minutes or until cooked through.

In a large frying pan, heat 1 tbsp. avocado oil over medium heat and add onion. Sauté until soft and golden brown. Add shiitake and continue to cook until mushrooms are soft. Add spinach and cover until wilted.

Heat beans in a small saucepan (or in a section of the frying pan if possible) until warmed.

Lay out tortillas and begin to layer fish, onion mixture, cherry tomatoes, avocado and sour cream/spicy salsa… Add beans to the side and top taco with a squeeze of lime and fresh cilantro. Enjoy immediately.