Ingredients
- 1 lb Firm White Fish
- 1/2 cup Cassava Flour
- 1/2 cup Almond Flour
- 2 tbsp Arrowroot Powder
- 1 tsp Baking Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Sparkling Water
- 3-4 cup Avocado Oil
- 8 count Large Lettuce Leaves
- 2 cup Green Cabbage
- 2 count Lime
- 1/2 cup Paleo Mayonnaise
- 1/4 cup Coconut Cream
- 1 tbsp Hot Sauce
- 1/4 cup Fresh Cilantro
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Instructions
- Pat fish strips dry with paper towels and season lightly with salt and pepper. Set aside.
- In a medium bowl, whisk together cassava flour, almond flour, arrowroot powder, baking powder, smoked paprika, garlic powder, onion powder, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually pour in the cold sparkling water into the dry ingredients, whisking until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
- For the cabbage slaw, combine shredded cabbage with the juice of 1 lime and a pinch of salt. Toss well and set aside.
- For the Baja sauce, whisk together paleo mayonnaise, coconut cream, hot sauce, and a squeeze of lime juice until smooth. Season with salt to taste.
- Heat avocado oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Working in batches, dip each fish strip into the batter, ensuring it's fully coated, then carefully place it into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove fish with tongs and place on a wire rack set over paper towels to drain excess oil. Season immediately with a pinch of salt.
- Assemble the tacos: Place 1-2 pieces of fried fish on each large lettuce leaf, top with a spoonful of the cabbage slaw, drizzle with Baja sauce, and sprinkle with fresh chopped cilantro. Serve immediately with extra lime wedges.