Kosher Fish Tacos Recipe

Everyone loves tacos, and this fish tacos recipe is sure to be a family favorite. I grew up on tacos, the typical Mexican style you buy at a food truck with corn tortilla and choice of chicken, beef or steak. Grease came with all tacos. This kosher fish taco recipe is an upgrade from traditional tacos because it replaces the corn tortilla with lettuce and the protein is omega-3 rich fish promising to be healthy and delicious.

Getting hungry yet? Aside from finger licking good, it’s easy to make and fast, the prep and cook time only lasting 20 min. As a result, of its popularity and great taste many restaurants have added this to their menu as an appetizer. Enjoy the fantastic flavor, and ease to make. Check out another delicious fish recipe that is an absolute favorite of mine.

Fish Taco Ingredients:

1 cup Purple cabbage shredded
½ cup Carrots shredded
½ cup Cucumber shredded
Bean sprout(optional)
1 romaine lettuce or butter lettuce
4 Grouper, mahi-mahi
Salt and Pepper to taste
1 teaspoon of Turmeric
4 tablespoon Coconut flour
1 egg
coconut oil

Dipping:

3 tablespoon Mayonnaise
3 tablespoon Dijon mustard
2 Lime
Salt and pepper to taste

Fish Tacos Directions:

Wash the fish and sprinkle with seasoning- salt, pepper and turmeric. Set aside to marinate.
Shred all the vegetables- cabbage, carrots and cucumbers. Mix in a bowl. Set aside
Let’s make the sauce. Next, in a small bowl mix the ingredients until you have a well-blended paste. Set Aside.
Heat the skillet with a spoon full of coconut oil medium high.
5. Beat an egg in a small bowl, dip the fish in it, and then sprinkle on a plate with the coconut flour. Throw in the skillet for 3-4 minutes in each side.
Assemble the tacos, place the fish on a bed of romaine lettuce, and throw in the shredded vegetables.
Squeeze a lime on it and serve with dipping.