Servings: 10 tacos
Calories: 319kcal
Ingredients
Paleo Tortillas
- 1 batch paleo cassava flour tortillas make recipe
Fish Nuggets
- 2 fresh fillets wild caught cod
- 1 large egg beaten
- 3/4 cup coconut shreds
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Slaw
- 1/2 head shredded green cabbage finely julienned
- 1 large red pepper finely julienned
- 1/2 cup fresh minced cilantro
- 1/4 cup black sesame seeds
Honey Mustard Sauce
- 1/4 cup paleo mayonnaise
- 1/4 cup dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon white distilled vinegar
- 1/4 cup honey
- 1/4 teasoon paprika
Instructions
Fish Nuggets
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
- Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
- Roll the egg covered cod in the coconut breading mixture.
- Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.
Paleo Tortillas
- Prepare homemade paleo tortilla recipe.
Honey Mustard Sauce
- Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.
Slaw
- Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
- Assemble the tacos by layering slaw, fish nuggets, and sauce.
Nutrition
Calories: 319kcal | Carbohydrates: 21g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 517mg | Potassium: 41mg | Fiber: 6g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1.3mg
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