Paleo Fish Tacos

Ingredients:

For the slaw:

• 10 ounces pre-shredded cabbage
• ½ cup mayonnaise
• 2 tablespoons minced onion
• 1 tablespoon lime juice

For the fish:

• 1 pound white fish such as cod or halibut, cut into ½ inch thick pieces
• 1/4 cup tapioca flour
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 3 tablespoons coconut oil or avocado oil
• 1/2 avocado, sliced

Credit to Tessa the Domestic Diva

Directions:

• Make the slaw. In a bowl, mix all ingredients except the cabbage. Toss in the cabbage, cover, and place in the fridge for serving.
• Prepare the fish. Preheat a large skillet over medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
• Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
• Once your pan is hot, add 2 – 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping, typically 2 – 3 batches.
• Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 – 5 minutes per piece.
• When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
• Serve the crispy fish atop a bed of the spicy slaw and add some avocado.