Paleo Baja Style Fish Tacos (Edit recipe)

Delicious Crispy Fish Taco that will have your mind blown that it's Paleo!

20 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	345
Fat:	8 g
Carbohydrates:	28 g
Protein:	49 g
Cholesterol:	0 g
Sodium:	987 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by Paleoish

View original recipe

Serves: 4

Ingredients

2 lb Halibut Filet, (or any flaky white fish like Mahi mahi, cod, tilapia, etc)
1 cup Cassava Flour
1 cup Sparkling Water, Topo Chico
1 Egg
1 tsp Dijon Mustard
1.5 tsp Salt
1 tsp Baking Powder
.5 tsp Paprika
.25 tsp Garlic Powder
.25 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat the fish dry and cut the fish into strips. Season with salt on both sides right before adding it to the batter
For the batter, grab two bowls for your wet and dry.
WET: crack one egg in a bowl and lightly whisk in the COLD Topo Chico.
DRY: sift the 1 cup cassava flour, 1 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp pepper.
Now slowly whisk the wet into the dry ensuring you don’t overmix. This should be pretty thick like a pancake batter. NOTE: if too thin, add a little more flour. If too thick, add a little more Topo Chico.
Once it's at a pancake batter consistency, whisk in the mustard and set batter aside.
Grab a dutch oven or big pan and heat up 1 cup of Avocado oil to 375 degrees. Once hot, dip the fish filets into the batter ensuring both sides are well coated. Working in batches, add to oil and cook for about 1 1/2 minutes each side. If thicker strips, go 2 minutes.
Add cooked strips to a wire rack to cool and hit them with a little flakey salt right when they are done cooking.
Add to the tortilla with some slaw and pickled onions. Top with the Chipotle Crema and go to town!