Paleo Fish Tacos
Servings 4
Calories 472kcal
Ingredients
Spicy Slaw
- 10 ounces pre-shredded cabbage
- ½ cup mayonnaise I use my homemade mayonnaise .
- ¼ cup pickled jalapeños diced
- 2 tablespoons minced onion
- 1 tablespoon lime juice
Crispy Fish
- 1 pound white fish such as cod or halibut cut into ½ inch thick pieces
- 1/2 cup cassava flour could use half tapioca
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 3 tablespoons Refined coconut oil lard, or avocado oil for frying, about 1/4 cup
Instructions
Make the slaw:
- In a bowl, mix all ingredients except the cabbage
- Toss in the cabbage, cover, and place in the fridge for serving.
Prepare the fish:
- Preheat a large skilletover medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
- Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
- Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
- Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
- When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
- Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.
Nutrition
Calories: 472kcal | Carbohydrates: 19g | Protein: 24g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 904mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 30.3mg | Calcium: 67mg | Iron: 2.3mg