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Fish Tacos with Mango Salsa

Ingredients

  • 2 filets of white fish – tilapia or halibut, thinly sliced into quarters
  • 6, 2 oz spelt tortillas (Rudi’s organic Bakery)
  • 1 cup, kamut bread crumbs
  • 1/4 cup brown rice flour
  • 1 tbsp Italian herbs
  • 1 tsp sea salt
  • 2 eggs
  • handful fresh cilantro, chopped
  • 2 tbsp coconut oil

Mango Salsa

Ingredients

  • 1 mango, chopped
  • 1/2 small red onion, chopped
  • 1 tomato, chopped
  • 1 handful fresh cilantro, chopped
  • 2 limes, juiced
  • Pinch of sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Cabbage Slaw

  • 1/2 – 1 small green cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 red pepper, thinly sliced
  • 2 tbsp vegenaise
  • 1/4 cup brown rice vinegar
  • 1 tbsp raw agave syrup
  • Pinch sea salt

Instructions

Mix all ingredients together using a spoon and set aside

Chipotle Sauce

  • 1/2 tsp dried chipotle
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 2 tbsp vegenaise
  • 1 – 2 garlic cloves, minced
  • 1 tbsp water

Instructions

Mix all ingredients together using a spoon and set aside

Instructions for Fish

  1. In a large bowl whisk your eggs with a fork, then dip the pieces of fish in the egg wash and coat each piece
  2. On a large plate, combine the flour, bread crumbs and herbs. Add your fish from the egg wash into the flour and bread crumbs and cover each piece evenly
  3. In a large skillet, over medium heat, add 2 tbsp coconut oil, transfer the covered pieces of fish into the hot oil until golden brown and cook through, about 5-7 minutes
  4. Make tacos with the tortillas and fish and top each with shredded cabbage, salsa, sauce and cilantro
Yield: 5-6
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