BAKED CRISPY FISH TACOS

CRISPY BAKED FISH TACOS W AN AVOCADO LIME JALAPEÑO SAUC

Ingredients:

• 1.5 lbs cod or halibut (skinless)

• 2 cups GF breadcrumbs

• 4 eggs beaten

• 2 cups GF flour (I used oat)

• 1 tbsp chili powder

• 2 tsp garlic powder

• 1 tbsp salt

• Olive oil

Avocado sauce

• 1 x ripe avocado

• 1 jalapeño

• 1 clove garlic

• Juice of 1 lime

• 1/2 cup cilantro

• Salt

• 1/4 cup plain yogurt or mayo

• 1/4 cup olive oil

• Add a little water to help it blend up

  Slaw

• Red cabbage and white cabbage finely sliced (about 2 cups each)

• 1/2 cup mayo

• 1/4 cup white vinegar

• Salt

  Additional toppings

• diced tomatoes

• sliced radishes

• sour cream

• corn

Directions

1. Preheat oven to 400F

2. Set up a dredging station (a bowl of flour, a bowl of beaten eggs, and a third bowl with breadcrumbs and spices).

3. Pat fish fry and cut into cubes.

4. Dip fish in flour, then egg, then breadcrumb mixture.

5. Place in a parchment-lined baking tray.

6. Bake 18-20 mins flipping halfway.
   
   For avocado sauce - combine all ingredients in a blender until combined.
   
   For slaw - combine cabbage, mayo, vinegar and salt.
   
   For tortillas - place tortillas on a burner over low heat. Flip after a few minutes. Build your tacos and enjoy!

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