We love fish tacos and it is something we make year around. I have been known to visit restaurants and food trucks in the Vancouver area in search of the best fish tacos. Although there are many amazing fish tacos out there, I think this one is a winning recipe. This recipe is so fresh and healthy. A few of us were playing around one night and each contributed a part to the recipe. WARNING- these measurements are approximate. Always taste your food as you cook to ensure the flavours are right for you. I hope you like it!
Cod- 1 piece per person (Tilapia also works well for this recipe)
Coconut oil (2 Tbsp)
Coconut flour- 1/4 cup
Shredded Coconut unsweetened- 1/2 cup
Green Cabbage- 2 cups
Apple Cider Vinegar- 2 Tbsp
Large ripe Mangos- 2
Red Onion- 1/4 cup diced
Cilantro- 1/4 cup finely chopped
1 tomato on the vine- chopped
1 head lettuce- will use for the wraps (romaine is also recommended)
Plain Greek Yogurt- 1 cup
Cilantro- 1/4 cup
Salt and Pepper to taste
1. Cut up 2 cups of cabbage and mix in 2 Tbsp apple cider vinegar. Allow the vinegar to mix with the cabbage so it absorbs it. This will give your tacos a great crunch. Salt and Pepper to taste.
2. Preheat oven to 350 Degrees. Line a baking sheet with parchment paper. I like to use the other 1 Tbsp of coconut oil to lightly grease the parchment paper.
3. In a small frying pan heat up 1 Tbsp Coconut Oil over Medium high heat. After the Oil has melted add the shredded coconut. Cook the coconut until it is lightly toasted. Once your coconut is toasted remove from pan and put it into small bowl.
4. Add Coconut flour to the bowl with the toasted coconut.
5. Break egg into separate bowl and whisk lightly. Dip fish into the egg and then dredge each piece in the coconut mixture.
6. Place fish on baking tray and put in oven. Cook for approximately 30 minutes or until the fish is flakey.
7. It is salsa time. Cut up the mango, red onion, tomato, cilantro and mix together. Squeeze half of the lime over the salsa and add salt and pepper to taste. The mango is the true star in this salsa.
8. In a magic bullet or food processor mix the Greek yogurt, cilantro and half of the lime.
9. Once the fish is fully cooked allow a couple minutes for it to cool slightly before serving.
10. Cut off the end of the head of lettuce.
11. I like to serve everything in small separate dishes so that guests can build their own tacos. Feel free to use whole wheat wraps instead of the lettuce to wrap your taco.
Please let us know what you think of this recipe. It has a lot of health benefits and best of all, it is so yummy! This recipe is one of my husband’s favourite things. Enjoy!!