Description
These delicious, coconut crusted paleo fish tacos are naturally grain free, packed with flavour and perfect in the summer.
Ingredients
Units
Scale
- 12 oz Cod
- 2 Eggs
- 3/4 cup Shredded Unsweetened Coconut
- 1 tsp Chile Lime seasoning
- 1/2 tsp Cumin
For the Toppings
- 1/2 Red Cabbage sliced thin
- 1 Watermelon Radish sliced thin on a mandolin
- 1/3 cup Mayonnaise
- pinch Cayenne optional
- 1 tsp Lime Juice
- 12 Tacos heated if needed
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Slice the cod into bite sized pieces and set aside. In one small bowl, crack the eggs and beat them. In a second bowl add the shredded coconut, chile lime seasoning and cumin and mix it together.
- Dip each piece of cod into the egg first and then into the coconut mixture. Place onto the baking sheet and bake for 5 minutes per side. Turn on the broil function and broil for one more minute per side (this helps it get crispier). Remove and set aside. If broiling, remove the parchment paper.
- In a small bowl, mix together the mayonnaise, cayenne and lime juice.
- To prepare your tacos, place the shredded cabbage first, followed by some radish, then cod and drizzle with the mayo mixture on top. Serve and enjoy!
Notes
Add an additional squeeze of lime juice and cilantro for garnish if desired.
If you can’t find the chile lime spice blend, you could try using some chili powder instead.