Here is another great fish recipe for this Lenten seasoning. This can be in a bowl or added to Siete Tortillas for real tacos.
Fish Tacos
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Servings 4 Calories 472 kcal Author Tessa the Domestic Diva
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 skillet over 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.
Full recipe and nutritional information can be found here