Crispy Fish Tacos
Fish tacos are always a good idea, am I right? With sunny days ahead there are a few basics like my Peach Mango Salsa and Cassava Tortillas that are great to make in bulk and have on hand just for occasions like this. Everything else comes together pretty quickly.
Here's What You'll Need:
For the Slaw
Red Cabbage - Half head is good for 3 people
Cocoyo Plain Coconut Yogurt - 1/4 Cup
Red Wine Vinegar - 2 TBSP
Lime Juice - 2 TBSP
Sea Salt - 1 tsp
Shred the cabbage on the thinnest setting of a mandolin and place in a bowel. Mix in all the other ingredients, thats it! This can be made in advance and stored in the fridge. Just gets tastier!
For the Fish
Fish of the Day - 2"x 4" Cuts (I used Steelhead, had a large filet I cut into pieces, there was enough for everyone to get 3 pieces of fish, so adjust the amount of fish you have as needed)
Coconut Cream - Half Can (shake well first)
Coconut Flour - 1.5 Cups
Sea Salt - 3 TBSP
Garlic Powder - 3 TBSP
Olive oil - 2 Cups
In a large pasta pot (high sides) get the olive oil heating up over medium low heat. You can also cut in a little bit of bacon fat if you have it, just more flavor! Remember though, any oil used has to be AIP.
If you’re using a large filet of fish, remove the skin first by sliding your finger between the skin and flesh and pull! Next cut your fish into 2x4 inch pieces. Put your coconut cream in a bowl and the coconut flour, salt and garlic powder in a separate bowl or bag and mix. Place the fish into the coconut cream and move the fish around to make sure the entire piece of fish is coated. Next transfer to the powder mix and press the fish to make sure everything has a nice coating of flour. Place to the side.
Once all of the pieces of fish are ready to go, carefully drop them into the hot oil, you should get a nice bubble and sizzle. Make sure you don’t overcrowd, I only do about 3 - 4 pieces at a time. Once fish is nice a golden on the bottom, go ahead and flip. This only takes a few minutes on each side. Pull out carefully and place on a paper towel to rest. You can sprinkle with a little bit of salt at this point and you’re ready for tacos!
Place one piece of fish into my Cassava Flour Tortilla top with Red Cabbage Slaw and AIP Salsa! I followed my Peach Mango Salsa for this recipe but subbed in avocado for peaches. SO GOOD!
ENJOY!
