Fish Tacos with Pomegranate, Butternut Squash, Sautéed Kale & Chipotle Tahini Dressing

Chipotle Tahini Dressing Ingredients

1/4 cup lemon juice
1/4 cup tahini paste
1/4 cup apple cider vinegar
1/4 cup + 2 tbsp. extra-virgin olive oil
1/2 cup purified water
1/4 cup nutritional yeast
1 tbsp. Annie’s Organic Horseradish Mustard
2 chipotle pepper in adobo sauce
3 tbsp. adobo sauce
1/2 tsp. cumin
2 tsp. coconut aminos
1 clove garlic
Himalayan pink salt to taste

Chipotle Tahini Dressing Directions

1) Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
2) Adjust salt and pepper to taste.
3) Serve with Fish Tacos and enjoy! 

Fish Tacos Ingredients

2 4-oz. wild sole fillets
1/4 cup pomegranate seeds
1 tbsp. extra-virgin olive oil
Himalayan pink salt to taste
1/4 cup roasted butternut squash
1/4 cup sautéed kale
2 tbsp. pumpkin seeds
Chipotle Tahini Dressing
2 Siete Cassava & Chia Tortillas

Chipotle Fish Tacos Directions

1) Sprinkle sole fillets with salt.
2) Heat olive oil in a sauté pan over medium heat and cook sole until bottom side of sole fillet releases from pan easily, about 3 minutes. Then, flip sole and cook for another 3 minutes, or until fish is just cooked through.
3) Remove sole filets from heat and cut into 1/2-inch wide pieces.
4) Place 1 tortilla on a plate for each person.
5) Divide cooked sole pieces amongst tortillas.
6) Divide the butternut squash, kale, pomegranate seeds and pumpkin seeds evenly amongst the tacos.
7) Drizzle Chipotle Tahini Dressing in each taco.
8) Serve and enjoy! 

Serves 2.