Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Recipe note: Paleo Friendly, Grain Free, Gluten Free, Dairy Free
IngredientsFor The Fish
1 cup almond flour
1/4 cup tapioca starch or arrowroot powder
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 ½ pounds white fish (cod works best for baking), cut into about 2 inch long by 1 inch wide pieces
2 tablespoons olive oil
8-12 almond or cassava flour tortillas
Sir Kensington’s Chipotle Mayo
For The Cilantro Lime Cole Slaw
4 cups thinly sliced red cabbage or a mix of red and green
1/4 cup Sir Kensington's Avocado Oil Mayo
1/2 cup chopped cilantro
Juice from 1-2 limes (about ¼ cup)
2 cloves garlic
1/2 teaspoon cumin
½ teaspoon salt
3 green onions, chopped
Optional: ½ jalapeno, seeds removed, chopped
- Preheat the oven to 350°F.
- In a large bowl, combine all ingredients for the cilantro lime slaw. Use clean hands to massage all ingredients together to break down the cabbage. The lime juice will soften the cabbage overtime, so it helps to let it sit for 15 minutes while the fish is prepped and baked.
- In a medium bowl, whisk the egg until the yolk is completely broken up.
- In another bowl, combine the almond flour, tapioca or arrowroot, salt, and all spices and mix well.
- Take one piece of fish and dip in the egg mixture on all sides until well coated. Transfer to the flour mixture until well coated. Carefully press the flour on all sides to make sure it sticks. Transfer to a baking sheet lined with parchment paper and repeat the process for all pieces of fish.
- Bake for 10-14 minutes or until it is cooked through and easily flakes with a fork. The “breading” should be golden brown around the edges. Remove from the oven.
- In a large skillet, add the olive oil. Once hot, add the fish pieces and cook on each side for 1 minute to help the flour brown and get crispy. This happens pretty quickly, so keep a close eye on the fish to prevent burning.
- Assemble the tacos using almond or cassava flour tortillas or use romaine lettuce as the “tortilla.” Layer on the fish, slaw, and drizzle Sir Kensington's Chipotle Mayo on top.