Paleo Fish Tacos

(Courtesy of againstallgrain.com)

Ingredients:
Tortillas-
6 egg whites or about 3/4 c.
3 1/2 Tbsp. coconut flour
4 Tbsp. almond milk
1/2 tsp. sea salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic salt
Fish-
1 lb. fresh cod, bones and skins removed
1/4 c. lime juice
1 tsp. salt
1 tsp. cumin
1 Tbsp. chili powder
1 c. shredded reduced fat coconut plus 1 tsp. sea salt
1 egg, beaten
Toppings-
Pico de gallo
Avocado cream
Shreddded cabbage
Fresh cilantro
Fresh lime wedges

Directions:
Marinate the fish in the lime juice, salt, cumin and chili powder for 6-8 hours.

Preheat the oven to 350 degrees.

Mix all of the tortilla ingredients in a small bowl.  Let the batter sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again.  The batter should be runnier than that of pancakes, about the same as a crepe batter.

Heat a cast iron or non-stick skillet over medium high heat and spray with olive oil or melted butter.  Pour the batter into the pan in a circular motion, making the tortilla about the size of a pancake.  Give the pan a little turn with your wrist a few times to help the batter spread out evenly and into a thin layer.  Keeping the tortillas thin and small helps to make sure the egg taste doesn't overpower the tacos.

Let the tortillas cook on the first side for about a minute until it starts to firm up.  There wont be air bubbles like when you are cooking a pancake.  Loosen the sides with a spatula then slide it under and flip the tortilla over.  If you cant get your spatula under, try cooking it just a little longer.  Cook on the second side for 30 seconds, then remove and set aside on a plate.  Continue cooking the remaining batter, spraying the pan in between.

Remove the fish from the marinade, and slice it into pieces 4 inches long and about 1 inch wide.  Toss the pieces in the egg first, then coat with the coconut and salt.

Place the fish pieces on a tray lined with parchment paper, then bake at 375 degrees for 5 minutes on each side.  Turn on the broiler, and toast each side for a minute to crisp up the breading.

Assemble each taco with a piece of first, pico de gallo, avocado cream, cabbage and cilantro.  Serve with fresh lime wedges.

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