Fifteen Minute Fish Tacos
Light, satisfying, and won’t leave you feeling heavy and sluggish.
Course
Main Dish
Cuisine
Tex-Mex
Servings
Prep Time
3
people
5
minutes
Cook Time
10
minutes
Servings
Prep Time
3
people
5
minutes
Cook Time
10
minutes
Ingredients
Fish
3
filets
tilapia
cut into 1/2″ x 2″ strips
1/2
cup
coconut flour
1/2
cup
olive oil
1
large
egg
beaten
1
tsp
onion powder
1
tsp
cumin
1/2
tsp
salt
1/2
tsp
pepper
1/2
tsp
cayenne pepper
Veggies & Toppings
2
cups
coleslaw mix
substitute cabbage, carrots, and/or lettuce
1
avocado
diced
1
medium
tomato
diced
2
Tbs
red onion
chopped
3
Tbs
cilantro
chopped
1
tsp
lime juice
ranch
as desired
Instructions
Heat olive oil in a large skillet over medium-high heat.
Meanwhile, in a small bowl, mix together the coconut flour and all of the spices. In another small bowl, beat the egg.
Batter the fish by rolling in egg and then the coconut flour mix. Carefully add to hot oil.
Turn occasionally and let cook for 6-8 minutes or until golden brown then remove from the pan and set aside. You may have to cook the fish in batches.
In a medium bowl, mix all the veggies together but the coleslaw mix.
Serve fish over the coleslaw mix and top with the avocado salsa and ranch. Enjoy!
Share this:
Twitter
Facebook