crispy fish taco bowls
Ingredients:
Fish:
1 lb Fresh Wild Cod
1 egg (+ splash of water or milk)
1/3 c coconut flour
¼ c arrowroot flour
¼ tsp salt
Pepper to taste
Dash of Old Bay Seasoning
Olive oil or coconut oil for frying.
Slaw:
4 c shredded red cabbage (approx. ¼ - ½ of a large head)
¼ c sour cream
2 tbsp mayonnaise
Juice of ½ a lime
¼ c cilantro (chopped)
¼ tsp salt
Sauce:
1 1/8 c mayonnaise
2 tbsp Country Dijon mustard
½ tbsp paprika
1 tsp Creole or Cajun seasoning
1 tsp horseradish
½ tsp pickle juice (you can use dill or bread & butter)
½ tsp Tabasco or Frank’s Red Hot
Instructions:
Prepare slaw using a mandolin or knife to shred cabbage.
Combine remaining slaw ingredients and cabbage in large bowl and mix to combine. Taste test and season to your liking.
Place prepared slaw in the refrigerator, so the flavors have some time to get acquainted. Helpful Hint: You can make the slaw a day in advance, as with any slaw, this is better the second day.
In a separate bowl, combine your sauce ingredients and whisk to combine. Place in the refrigerator until ready to use.
On a cutting board, use a paper towel to pat dry your fish.
Using a sharp knife, slice your fish into ½ in tenders. Set aside.
Using two wide, shallow bowls, prepare dredging station. Whisk egg and a splash of water or milk in one and combine flours and seasoning in the other.
Gently dip your fish tenders in the egg wash, allowing excess to drip back into the bowl and then lightly coat in flour. Repeat until all tenders are coated.
In a large non-stick pan, heat oil over medium heat. Once hot, fry fish for 3-4 minutes per side (until golden-brown). Helpful Hint: Careful when flipping your fish, as the fish cooks, it will begin to fall apart. Use tongs to turn fish, picking the tender up in its entirely (rather than just an end) to turn over.
Remove fish from pan and cool slightly on a non-stick baking rack.
Serve warm fish over slaw. Top with sauce, avocado slices and fresh cilantro.
Enjoy!
Tips:
This maskes abour 2 servings, but you can easly double for more!
You can substitute fish for deveined, peeled shrimp.
Skip the sauce and serve with your favorite store-bought fish taco sauce or spicy mayo!
Serve with warm flour or corn tortillas for a traditional alternative.
