Taco Tuesday is coming in hot. Be prepared with these tasty little fish tacos. Quick cooking white fish is dredged in coconut flour and fried up, placed atop my paleo tortillas with an easy little slaw and some sweet pineapple salsa. Make all the pieces in advance and then all you’ll need to do is assemble come dinner time! Good news is they even taste great leftover the next day.
Crusted Mahi Tacos
SERVES 4-5 PEOPLE
4-5 large mahi fillets*, cut into 1″ strips
1/4 cup coconut flour
1 tbsp kerrygold butter or coconut oil
1.5 cups shredded green or savoy cabbage
1 cup shredded red cabbage
2 tbsp cilantro, chopped
Dredge your fish in the coconut flour and set aside. Heat a large skillet over medium-high heat and add butter or oil. Sear your fish on each side until golden brown and crispy.
Assemble your tacos by spreading some roasted poblano sauce on your tortilla, placing your fish on top, throwing on a mix of cabbage, dolloping on some pineapple salsa, and adding a sprinkle of cilantro. These tacos are good enough to share with bae… or might just be bae.