Coconut Crusted Cod Tacos with Red Cabbage Slaw

Ingredients
  • For the coconut cod:
  • 1-2 pounds frozen cod
  • 2 eggs
  • 1 tablespoon lime juice
  • ½ cup coconut flour
  • ½ cup unsweetened coconut
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 2 tablespoons coconut oil, heated until liquid
  • For the slaw:
  • ½ red cabbage, shredded (about 4 cups)
  • ¼ cup packed cilantro leaves
  • 4 green onions, diced
  • ¾ cup Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon agave syrup
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • For assembly:
  • 10 warmed corn or flour tortillas
  • 1 avocado, thinly sliced
  • Mango Habanero Hot Sauce
Directions
  1. Preheat the oven to 375ºF. Lightly grease a baking sheet or line with foil.
  2. Cut the cod into 1x3" pieces and set aside. In a shallow dish, mix together the eggs and lime juice. In another shallow dish, stir together the coconut flour, coconut, cumin, chili powder, garlic powder, salt., and cayenne.
  3. Dredge each piece of fish through the egg wash and then through the coconut flour, tapping off any excess. Place on the baking sheet and drizzle lightly with the coconut oil.
  4. Bake for 7 minutes. Flip and bake for 4 additional minutes. Turn on the broiler and brown the fish for 1 minute or so, just until crisp. Remove from the oven.
  5. While the fish is baking, prepare the coleslaw. In a large bowl, combine the cabbage, cilantro, and green onions. In a separate bowl, mix together the yogurt, lime juice, agave, chili powder, cumin, and salt. Stir until combined. Toss the cabbage mix with the dressing.
  6. Once the fish is cooked, add fish, slaw, avocado slices, and hot sauce to each tortilla. Serve and eat immediately.
Notes
The cod can also be pan-fried from frozen. Simply heat up a few tablespoons of coconut oil in a cast iron skillet. Add the cod and cook until browned on each side, using a spatula-like turner to help keep the breading together when you flip.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/coconut-crusted-cod-fish-tacos-red-cabbage-slaw