Paleo Fish Tacos
 
 
Fabulous fish taco made even more bueno by the fact that it is totally dairy, gluten, grain, and sugar free!
Author:
Recipe type: Lunch, Dinner, Main
Cuisine: Mexican
Serves: 6 Tacos
Ingredients
The Fish ::
  • Cod - cut into small strips or pieces 14 oz (400 g)
  • Juice from 2 limes
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
  • Chili Powder .5 TSP
  • Ground Cumin .5 TSP
  • Egg 1 each
  • Paprika .5 TSP
  • Shredded/Dessicated Coconut .5 cup (60 g)
  • Almond Flour .25 cup (30 g)
The Tortillas ::
  • Eggs 2 each
  • Full Fat Coconut Milk 1 cup (225 ml)
  • Olive Oil 1 TBSP
  • Tapioca Flour .75 cup (90 g)
  • Coconut Flour 3 TBSP
  • Sea Salt .25 TSP
The Pico de Gallo ::
  • Large Tomato 1 each
  • Medium Red Onion .5 each
  • Green Chile/Jalapeno 1 each
  • Juice of .5 Lime
  • Fresh Coriander/Cilantro .25 cup (10 g)
Instructions
The Fish:
  1. In a glass bowl combine the fish, lime juice, sea salt, black pepper, chili powder, and cumin. Allow the fish to marinate refrigerated for at least 30 minutes and up to 2 hours
  2. Once marinated, preheat the oven to 350 F/ 180 C and line a baking sheet with parchment paper
  3. In a small bowl, whisk the egg well and in a separate bowl combine the paprika, coconut, and almond flour
  4. Dip the fish in the egg in the egg and then into the breading mixture, shaking off excess and place on the baking sheet. Make sure you leave a little space between the fish as you go.
  5. Bake in the oven for about 10 minutes or until cooked through.
The Tortillas ::
  1. Mix together the tapioca flour, coconut flour, and sea salt in a small bowl.
  2. In a larger bowl, whisk the egg, coconut milk and olive oil well and then slowly add the dry ingredients as you whisk to achieve a smooth consistency.
  3. Heat a very small amount of coconut oil (or other cooking oil) just to coat a small skillet over medium heat
  4. Pour a small amount (little less than .25 cup or 60 ml) of the batter into the pan and allow to cook for 2 - 3 minutes, like a pancake, so the edges are cooked and it can be easily flipped.
  5. Flip and allow to cook for at least 1 -2 minutes more.
  6. Add more oil, allow to heat and then repeat.
The Pico de Gallo ::
  1. Chop all ingredients finely and mix together in a bowl, adding salt and pepper to taste.
Putting it all together ::
  1. Layer the fish and pico de gallo in the tortillas and top with some guacamole or smashed avocado. Buen Trabajo!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/06/paleo-fish-tacos/