Coconut Free Paleo Almond Flour Baja Fish Tacos
Total time45 min
Prep time25 min
Cook time20 min
4.9(26)
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or mahi-mahi fillets, cut into 1-inch strips
- 1 cup almond flour
- 2 tbsp tapioca starch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- ¼ cup avocado oil, plus more as needed
For the slaw
- 2 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp avocado oil
- ¼ tsp salt
For the chipotle-lime sauce
- ½ cup mayonnaise
- 1 chipotle pepper in adobo sauce, minced
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 cassava flour tortillas (6-inch)
Chef's tipChoose flour tortillas the same size. Warm them for wraps or tacos; toast them fully when the recipe needs a crisp, sturdy base. - 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Make the chipotle-lime sauce: stir together the mayonnaise, minced chipotle pepper, lime juice, and salt in a small bowl until smooth. Refrigerate until ready to serve.
- 2
Make the slaw: combine the green cabbage, red cabbage, cilantro, lime juice, avocado oil, and salt in a medium bowl and toss until evenly coated. Set aside.
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