Ingredients:
Fish Nuggets
1lb fresh fillets wild caught cod
1 large egg beaten
3/4 cup coconut shreds
1/4 cup coconut flour
1/4 cup arrowroot flour
1 1/2 teaspoon sea salt
1/2 teaspoon paprika
2 tablespoons olive oil
Marinade
¼ cup lime juice
1 teaspoon salt
1 teaspoon cumin
1 tablespoon chili powder
Slaw
1/2 head shredded green cabbage finely julienned
1 large red pepper finely julienned
1/2 cup fresh minced cilantro
1/4 cup black sesame seeds
Honey Mustard Sauce
1/4 cup paleo mayonnaise
1/4 cup dijon mustard
2 teaspoons yellow mustard
1 tablespoon white distilled vinegar
1/4 cup honey
1/4 teaspoon paprika
Directions:
Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.
Preheat oven to 400F. Line a baking tray with parchment paper.#8232;
Cut the cod into 1 inch cubes.
Toss the cod pieces in 1 beaten egg. Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl. Roll the egg covered cod in the coconut breading mixture. Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.#8232;
Honey Mustard Sauce
Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.#8232;
Slaw
Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside. Assemble the tacos by layering slaw, fish nuggets, and sauce.#8232; |
Paleo Coconut Crusted Fish Tacos w Honey Mustard
Recipe Locked
Posted - 09/18/2018 : 08:30:20
