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.