3tablespoonsRefined coconut oillard, or avocado oil for frying, about 1/4 cup
Make the slaw:
In a bowl, mix all ingredients except the cabbage
Toss in the cabbage, cover, and place in the fridge for serving.
Prepare the fish:
Preheat a large skilletover medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.
Paleo Fish Tacos
Amount Per Serving
Calories 472Calories from Fat 297
% Daily Value*
Total Fat 33g51%
Saturated Fat 13g65%
Total Carbohydrates 19g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.