There are a host of Latin flavors you can pull from without the lectins for Cinco de Mayo! What I am making for this festive holiday – Wild Alaskan Pollock (you can use any wild white fish) breaded with cassava flour and spices, carrots, radishes, cilantro and more. It is tasty and will make the best tacos ever!
I served along side plantain chips and guacamole. Fried fish tacos on cassava flour tortillas without the guilt – let’s dig in!
Grain-Free Fried Fish Tacos
Servings 4 people
Ingredients
- 3-4 whole Wild Alaskan Pollock fillets or any wild white fish do!
- 6-8 tbsp olive oil
- 1 cup milk goat, coconut, or grass-fed compliant milk
- 1 cup cassava flour
- 2 tbsp garlic salt
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cracked black pepper
- ½ red onion minced
- 2 whole radishes chopped
- ¼ cup cilantro chopped
- 2 medium carrots peeled and julienned
- 1 lime juice of, optional
- 5-6 cassava tortillas
- guacamole optional garnish, recipe below
Instructions
- Chop radishes and red onion into small cubes. Julienne carrots and chop cilantro. Set aside.
- Mix cassava flour and all spices together in a large bowl and set aside.
- Pour milk in a large bowl (to dip fish into) and set aside.
- Cut fillets into small, workable, "taco-size" pieces. Coat each fillet in the bowl of milk.
- Transfer the milk-coated fish to the flour mixture and completely coat on either side. Set each coated fish fillet on a plate. Set aside.
- Heat a large "deep dish" pan with olive oil, generously coating the pan ¼".
- Once the pan is heated, add julienned carrots until cooked and slightly browned. Scoop out carrots and set aside to garnish tacos at the finish.
- Using the same pan (still over medium-high heat), carefully place each fillet in the pan.
- Place a lid on the pan and let it cook for 2-3 minutes on each side.
- While the fish is cooking, heat tortillas over medium-high heat either directly on your burner or in a pan (you do not need oil). With cassava flours in particular, they are especially thin and do not need much time at all - 20-30 seconds on either side, if that!
- Plate the warmed tortilla, place one or two small fillets on the tortilla, garnish with chopped veggies, julienned carrots, cilantro, and guacamole! Optionally squeeze lime juice over tacos for a little citrus zest. I served alongside plantain chips as well, so I made a little extra guacamole.
